Creamy pasta salad with kiln roasted salmon
Ingredients:
- 250g pasta (raw weight) – Penne or shells work well
- 160g packet kiln roasted or hot smoked salmon
- 1 tbsp each chopped dill, chopped chives
- 3 good sized spring onions chopped finely (including green bits if they are fresh) or 1 escahlion shallot, chopped finely
- 1 tbsp lilliput capers
- 3 gherkins or 6 cournichons, chopped finely
- 1/3 cucumber, halved, seeds scraped out and chopped into 1cm dice
- 2 tbsp fat free fromage frais
- 2 tbsp fat free natural yoghurt
- 1 tsp Dijon or German mustard or 1/2 tsp english mustard powder made into a paste with water
- Juice of half a lemon
- Salt & Pepper to taste
Method
- Boil the pasta according to the cooking instructions in a large pan of salted water
- Add shallots/spring onions, cucumber, gherkins, capers and chopped herbs to a large mixing bowl, combine
- When the pasta is cooked, drain and rinse under cold water to stop the cooking process and cool down the pasta. Leave to drain for a good 5 minutes.
- Add the pasta to the ingredients in the large mixing bowl, combine
- Add the fromage frais, natural yoghurt, mustard and stir carefully to combine all ingredients. Add the lemon juice. Season to taste.
- Separate into two serving bowls, and flake the smoked fish over the top.
Works well with a scattering of finely chopped tarragon
For a vegetarian alternative, replace the salmon with 3 hard boiled eggs, roughly chopped