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

1. Boil the pasta according to the cooking instructions in a large pan of salted water
2. Add shallots/spring onions, cucumber, gherkins, capers and chopped herbs to a large mixing bowl, combine
3. 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.
4. Add the pasta to the ingredients in the large mixing bowl, combine
5. Add the fromage frais, natural yoghurt, mustard and stir carefully to combine all ingredients. Add the lemon juice. Season to taste.
6. 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

Filed under: recipes
Sunday, July 6th, 2014 at 6:29 pm