Hot smoked salmon, pasta and vegetable salad
A super simple pasta dish using buckwheat flour pasta as a gluten free alternative also adds a bold earthly taste to your dish.
Pasta, buckwheat flour, dry
125 g, spirals
Hot smoked salmon
90 g, skin removed, flaked
2 tbs, finely chopped
Fresh lemon rind
- Cook pasta in a large saucepan of boiling salted water following packet instructions or until tender. Drain. Refresh under cold water. Drain.
- Meanwhile, simmer asparagus and snow peas in a saucepan of water for 2 minutes or until just tender. Drain. Refresh under cold water. Drain. Cut asparagus into thirds diagonally and snow peas in half diagonally.
- Combine lemon juice, horseradish cream and olive oil in a medium bowl. Season with salt and pepper. Add pasta, salmon, snow pea, asparagus, chives and mint and toss to combine. Sprinkle with lemon zest.
TIP: Store leftovers in an airtight container in the fridge for up to 2 days.