Name: Hot-smoked salmon salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 375 gram fettuccine pasta; 400 gram hot-smoked salmon; 100 gram mizuna; 1 medium avocado (250g), chopped coarsely; 1 lebanese cucumber (130g), halved, sliced thinly; 1 small fennel bulb (200g), trimmed, sliced thinly; 1/4 cup (50g) rinsed, drained baby capers; Lemon mustard dressing; 1 tablespoon dijon mustard; 2 teaspoon white sugar; 2 tablespoon olive oil; 1 tablespoon lemon juice

Ingredients

375 gram fettuccine pasta

400 gram hot-smoked salmon

100 gram mizuna

1 medium avocado (250g), chopped coarsely

1 lebanese cucumber (130g), halved, sliced thinly

1 small fennel bulb (200g), trimmed, sliced thinly

1/4 cup (50g) rinsed, drained baby capers

Lemon mustard dressing

1 tablespoon dijon mustard

2 teaspoon white sugar

2 tablespoon olive oil

1 tablespoon lemon juice

Method

1.Cook pasta in large saucepan of boiling water until tender; drain. Rinse under cold water; drain.

2.Meanwhile, remove any skin and bones from salmon; flake salmon into large pieces. Combine salmon in large bowl with mizuna, avocado, cucumber, fennel and capers.

3.To make lemon mustard dressing; place ingredients in screw-top jar; shake well.

4.Add pasta and dressing to salmon mixture; toss gently.

While most of the smoked salmon we buy has been cold-smoked (cured at a low temperature for a fairly long time), hot-smoked salmon (cured at high temperatures for just a few hours) is generally more moist and not as salty; it doesn’t, however, have the same keeping properties as cold-smoked.
Note

Women's Weekly Food

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