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Salmon and watercress pasta
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180g organic sultans jewel tomatoes
1 pack John Hurd's Organic Watercress
120g organic smoked salmon
300–350g organic fusilli pasta
1 tbsp Waitrose Organic Extra Virgin Olive Oil
2 Duchy Originals From Waitrose Organic Scottish Salmon Fillets
200g Yeo Valley Organic Half Fat Crème Fraîche
1. Bring a large pan of salted water to the boil. Halve the tomatoes and finely chop the watercress. Shred the smoked salmon.
2. Cook the pasta in the boiling water for 9 minutes. Meanwhile, heat a large frying pan with 1 tbsp olive oil and add the salmon fillets. Cook for 3 minutes and turn, then add the tomatoes and cook for a further 3 minutes.
3. Flake the salmon fillets in the pan and discard the skin, then add the smoked salmon, watercress and crème fraîche with some seasoning. Drain the pasta and shake dry, then add to the pan. Stir everything together gently.
Typical values per serving:
This recipe was first published in September 2014.