This chilled salmon pasta salad is wrapped in cellophane and tied with Christmas ribbon for some festive frivolity.
Ingredients
- 1 cucumber, peeled, seeds removed, finely chopped
- 400g spaghetti
- 1 tablespoon extra virgin olive oil
- 200g creme fraiche
- 1 tablespoon white wine vinegar
- 1 garlic clove, crushed
- Finely grated zest of 1 lemon, plus juice of 1/2 lemon
- 1 tablespoon capers, rinsed, drained
- 2 tablespoons chopped dill
- 2 tablespoons chopped chives
- 200g smoked salmon, finely chopped, plus extra slices to serve
- 50g salmon roe (see notes)
- Parsley or chervil sprigs, to serve
Method
- Step 1Place cucumber in a colander set in the sink and sprinkle liberally with salt. Allow to drain for 30 minutes, then rinse, drain and pat dry with paper towel.
- Step 2Meanwhile, cook pasta in boiling, salted water according to the packet instructions. Drain and refresh, then toss with oil.
- Step 3Combine creme fraiche, vinegar, garlic, lemon zest and juice, capers, dill and chives in a bowl, then season and toss with pasta, cucumber and chopped salmon. Divide among bowls and top with the salmon slices, roe and herb sprigs.
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1536 kj
Energy
15g
Fat Total
5.9g
Saturated Fat
0.5g
Fibre
18.1g
Protein
109mg
Cholesterol
469mg
Sodium
2.3g
Carbs (sugar)
40.8g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as a starter.
Salmon roe is available from delis.
“I like to enclose these parcels in clear cellophane and tie up with a ribbon, so guests have a ‘gift’ to open at the table.” – Valli Little.
- Author: Valli Little
- Image credit: Jeremy Simons
- Publication: Taste.com.au
0