Smoked salmon and penne salad
- Serves 4
- Prep time: 15 mins | Cooking time: 15 mins
Smoked salmon adds a touch of indulgence to this satisfying penne salad. Perfect for a leisurely lunch or add it to the table as part of a generous spread for friends and family.
Ingredients
- 400g penne pasta
- 1 cup (120g) frozen peas
- 1 head broccoli, cut into florets
- ⅔ cup (50g) finely grated parmesan
- 150g sour cream
- ¼ cup fresh chopped herbs, such as mint or parsley
- 1 tbsp capers
- 1 garlic clove, crushed
- ½ tsp sea salt flakes
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 200g hot smoked salmon, flaked
- Handful of baby spinach leaves
- Lemon wedges, to serve
Method
- Cook the pasta in a large saucepan of salted boiling water for 10-12 mins until al dente, adding the peas and broccoli for the last 2 mins of cooking until bright green and tender-crisp. Drain and refresh under cold water. Drain well and set aside.
- Heat a non-stick shallow frying pan over medium heat and sprinkle with the parmesan. Cook for 4-5 mins or until the parmesan is golden. Turn out onto a sheet of baking paper and set aside to cool until the parmesan is crisp. Break into shards.
- Place the sour cream, chopped herbs, capers, garlic, salt, lemon zest and lemon juice in a blender and blend until creamy.
- Combine the pasta, peas, broccoli, spinach leaves and flaked salmon in a large bowl, reserving a few pieces of salmon to garnish. Pour over half the sour cream mixture and stir gently to combine. Season with salt and pepper if needed.
- Transfer the pasta mixture to a serving platter and top with the reserved flaked salmon and parmesan shards. Serve with lemon wedges.
- Budget-friendly swap: Grilled chicken breast or leftover hot roast chicken makes a tasty substitute for the smoked salmon.