NOODLES, COURGETTE AND SMOKED SALMON
SERVED WITH BEURRE BLANC
Source: Lesley Waters from Ready Steady Cook

FOR THE NOODLES, COURGETTE (ZUCCHINI) AND SMOKED SALMON:
85g/3oz rice noodles, cooked to packet instructions, and drained
1-2 tsp sesame oil
1/2 courgette, sliced thinly on a mandolin
3 smoked salmon slices
FOR THE BEURRE BLANC:
1 tbsp butter
1/2 lemon, juice only
1 tsp Dijon mustard
1 dash of Tabasco sauce
1-2 tbsp double cream

For the noodles, courgette and smoked salmon, place the cooked and drained noodles into a bowl.

Drizzle with the sesame oil, and toss well to evenly coat.

Place the thinly sliced courgette into a pan of boiling water, over a moderate heat.

Blanch for one minute, before removing the courgette from the pan.

Place the noodles onto a serving plate in a pile, top with the blanched courgette slices, then top with the smoked salmon slices.

To make the beurre blanc, heat the butter, lemon juice, Dijon mustard, Tabasco sauce and cream in a small saucepan, over a medium heat. Whisk constantly, until the sauce has emulsified and has become thick and glossy.

Spoon it over the noodles, courgette and smoked salmon, to serve.