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Hot-Smoked Salmon, Lemon Oil and Rosemary Pasta
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Hot-Smoked Salmon, Lemon Oil and Rosemary Pasta
Hot-smoked salmon, found in the prepacked deli chiller cabinet, has a wonderfully aromatic flavour. This dish is also good served cold as a salad.
- Preparation time: 5 minutes
- Cooking time: 10 minutes
-
Total time:
15 minutes
Serves: 2
Ingredients
- 200g fusilli pasta
- 160g pack Waitrose Scottish Hot Smoked Salmon Fillets
- 2 tsp Waitrose Cooks' Ingredients Lemon Infused Extra Virgin Olive Oil
- 100g baby spinach
- 1 tsp roughly chopped fresh rosemary
- 1 tomato, diced
- 3 tbsp crème fraîche
- Lemon wedges, to serve
Method
- Cook the pasta according to pack instructions. Meanwhile, remove the skin from the salmon and discard. Flake the salmon into bite-sized pieces.
- Drain the pasta thoroughly. Return the empty pan to the heat and add the oil, spinach and rosemary. Stir-fry for 1 minute, until the spinach is just beginning to wilt.
- Return the pasta to the pan and stir, then add the salmon, tomato and crème fraîche. Stir to combine and season. Cook for a further minute to heat through. Serve hot, with lemon wedges to squeeze over.
Cook's tips
Try adding some crushed chillies for an extra kick.
Comments
Nutritional Info
Typical values per serving:
| Energy |
2317.936kJ 554.0kcal |
|---|---|
| Fat | 31.0g |
| Saturated Fat | 13.0g |
| Salt | 1.0g |
This recipe was first published in December 2004.
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