Wednesday, November 10, 2010

lemon and dill smoked salmon pasta


200g spaghetti
1 tablespoon lemon zest
2 tablespoons lemon juice
⅓ cup (80ml) olive oil
2 tablespoons chopped dill leaves
200g sliced smoked salmon, torn
1 tablespoon salted capers, rinsed and chopped
⅓ cup mint leaves
2 green onions (scallions), trimmed and sliced
sea salt and cracked black pepper
lemon wedges, to serve


Cook the pasta in a saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and return to the pan. Combine the lemon zest and juice, oil and dill and add to the pasta with the salmon, capers, mint, onion, salt and pepper. Toss to combine and serve with lemon wedges. Serves 2.


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