Simple things…

For a mountain-style New Year’s Eve dinner that’s both humble and festive.

Outside, everything is white. Inside, it’s warm.

For 4 people

• 400g buckwheat Crozets (small square pasta)
• 1 leek
• 4 slices of smoked salmon
• 4 tablespoons crème fraîche

Cook the Crozets in boiling water for 20 minutes.

Slice the leek lengthwise, then cut into strips about 4mm wide.

Sauté the leek strips in a bit of vegetable oil until golden, then set aside.

Cut the smoked salmon into strips the same size as the leek.

Once the Crozets are cooked, mix them with the leek and sauté in a pan with the crème fraîche over medium heat until the crème fraîche melts.

Turn off the heat, add the smoked salmon, and mix gently.

Serve in a sou plate