Salmon, dill & leek pasta with rye
Waitrose and Partners

Salmon, dill & leek pasta with rye

Italians have long known that a scattering of crunchy breadcrumbs (pangrattato) takes a simple bowl of pasta to the next level. It’s also a genius way to use up leftover bread. Rye bread has a nutty richness but use whatever you have to hand (or breadcrumbs from the freezer).

0 out of 5 stars(0) Rate this recipe
HealthyHigh in omega 31 of your 5 a day
  • Serves1
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 1 slice/s (about 40g) rye bread
  • 2 tsp Essential Olive Oil
  • 1 tsp caraway seeds
  • 75g dried pasta (we used farfalle)
  • 1 small (about 80g) Essential Leek, finely diced
  • 170g can wild red salmon, drained
  • 50ml Essential reduced fat crème fraîche
  • ½ Essential Lemon, scrubbed, zest and juice
  • 1/4 x 25g pack dill, leaves picked and roughly chopped

Method

  1. In a small bowl, break the rye bread into crumbs. Heat 1 tsp oil in a frying pan over a medium-high heat and toast the caraway seeds for 30 seconds, then add the breadcrumbs to the pan and cook for 5 minutes, stirring occasionally, until crisp. Transfer to a plate lined with kitchen paper.

  2. Bring a pan of salted water to the boil and cook the pasta for 1 minute less than the pack instructions, then reserve a mug of pasta water and drain the pasta. Meanwhile, heat the remaining 1 tsp oil in the same frying pan and cook the leek with a pinch of salt for 6-8 minutes, until softened. Flake the salmon into the pan and cook for 1 minute to heat through, then stir in the crème fraîche, lemon zest and juice, most of the dill and the pasta until well combined. Add some of the pasta water, as needed, to loosen it and season. Pour into a bowl, then scatter over the breadcrumbs and remaining dill.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,981kJ/ 709kcals

Fat

24g

Saturated Fat

7g

Carbohydrates

71g

Sugars

5.3g

Fibre

7.9g

Protein

48g

Salt

1.7g

Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished

0 added

0 in trolley

Quantity of Schneider Brot Rye Bread with Sunflower Seeds in trolley 0

0 in trolley.

Schneider Brot Rye Bread with Sunflower Seeds500g

500g

Item price

£1.50

Price per unit

30p/100g

0 added

0 in trolley

Quantity of Schneider Brot Rye Bread with Sunflower Seeds in trolley 0

0 in trolley.
Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet