Gravlax & Broad Bean Pasta



1 pkt of BFCO Dulse Gravlax

100g Fresh broad beans, shelled and skinned

1 tsp white wine vinegar

4 tbsp fine chopped herbs - (Mix of or any of - Dill, tarragon, chives, parsley, mint)

1 very finely sliced Shallot

¼ tsp black pepper

4 tbsp crème fraiche

1 tsp Dijon Mustard

½ mashed garlic clove

¼ tsp BFCO™ Green Bamboo salt

1 tsp rapeseed oil

Cooked pasta of your choice


100g fresh grated Parmesan


Place the grated parmesan onto a baking sheet lined with baking paper and bake in an oven at 100oc until melted and golden. Cool then crumble

Blanche the broad beans and then lightly sauté the garlic, shallots and garlic until shallots are transparent. Remove from the heat and add the mustard, white wine vinegar, crème fraiche and stir gently, add herbs.

Cube the BFCO™ Gravlax and add this and the sauce to the warm pasta. Garnish with fresh herbs and parmesan crumb