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Fresh salmon and pasta salad




Source of Recipe


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List of Ingredients




500g salmon fillets
500g short pasta
1½ cups (185g) shelled fresh peas
2/3 cup (160g) sour cream
1 tablespoon lemon juice
2 teaspoons water
2 tablespoons drained green peppercorns, rinsed, chopped coarsely
1 tablespoon chopped fresh dill
salt and freshly ground black pepper
2 sticks celery, sliced thinly
1/3 cup coarsely chopped fresh chives




Recipe



Cook the salmon fillets in a heated oiled frying pan for about 2 minutes each side or until browned and cooked as desired. Salmon is best served rare in the centre. Remove from the pan, cool.

Meanwhile, add the pasta to a large saucepan of boiling salted water. Halfway through cooking time add peas, cook, uncovered, until pasta is just tender; drain, cool.

Combine the sour cream, juice, water, peppercorns, dill and salt and pepper to taste in a small bowl.

Gently flake the salmon into chunks. Combine the pasta, peas, celery, chives and salmon in a large bowl, toss gently. Stir through half the sour cream mixture.

Serve the pasta drizzled with remaining sour cream mixture.

Not suitable to freeze.
Pasta suitable to microwave.

COOK’S NOTE: Fresh peas are often available in greengrocers already shelled.