Applecross Hot Smoked Salmon Pasta Salad
A tasty salad lunch.
200g Applecross hot smoked salmon
150g penne pasta (dry weight)
2 handfuls rocket
1/2 red onion - thinly sliced
2 tsp lemon zest
4 tbsp extra virgin olive oil
2 tsp white balsamic vinegar
2 tbsp brined capers
2 tbsp parsley - finely chopped
salt and pepper
Cook the pasta in salted boiling water, drain, drizzle with a little oil and allow to cool on a tray.
In a mixing bowl, combine the zest, capers, parsley, vinegar, onion and oil. Add the pasta and mix well. Season with salt and pepper. Add the rocket and gently break the salmon into pieces, lightly toss and serve immediately.
By Chef Loren Gibbs - New Zealand
Browse this Category: Recipes