Ingredients
Smoked salmon,fennel and dill pasta
250 gram linguine pasta
2 small fennel bulbs, trimmed, thinly sliced
1 medium red onion, thinly sliced
200 gram smoked salmon, thinly sliced
1/4 cup capers, rinsed, drained, coarsely chopped
1/2 cup loosely packed fresh dill
1/2 cup crème fraîche
2 teaspoon finely grated lemon rind
1/4 cup lemon juice
Method
Smoked salmon,fennel and dill pasta
1. Bring a large saucepan of water to the boil; cook pasta 8-10 minutes, or until tender. Drain. Rinse under cold water; drain.
2. Place pasta in a large bowl fennel, onion, smoked salmon, capers, dill and crème fraîche; toss gently.
3. Combine lemon rind and juice, add to pasta; toss gently to combine.
Related
Women's Weekly Food
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