Salmon with egg pasta and fresh dill
This quick and easy recipe is a great way to use up leftover or broken lasagne sheets or egg papardelle.
Ingredients:
250g quality egg lasagne sheets
3 tblsp Light sour cream
Quality extra virgin olive oil
½ medium red onion, soaked in cold water for 15 mins then diced finely
1-2 tblsp Capers, chopped
300g Smoked salmon cut into slivers or pan fried fresh salmon, cut into small cubes
Fresh dill to garnish, chopped
Lemon juice to dress
Method:
Break the Lasagne sheets into small pieces and cook until al dente.
Drain the pasta then drizzle with the extra virgin olive oil and the sour cream, combine gently until mixed.
Add the finely chopped red onion, (this can be soaked in cold water for approx 15 minutes to mellow the flavour), and the chopped capers and combine gently.
Serve the pasta mix on to plates, top with the salmon and sprinkle with chopped fresh dill.
Drizzle with lemon juice and serve immediately.
Serves 3-4
Products used in this recipe
Lasagna all'uovo (Egg Lasagna) 250g
Blaze Lemon Balsamic Glaze
Gaea Kritsa Extra Virgin Olive Oil 1.5L
