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salt
3 cups
pasta twists
6 large
sprigs fresh dill, chopped, plus more sprigs to garnish
2 tbsp
extra virgin olive oil
1 tbsp
white wine vinegar
1 1/4 cups
heave cream
pepper
6 oz
smoked salmon |
Method :
- Boil the pasta in salted water
until it is just cooked.
- Drain and run under the cold tap
until completely cooled.
- Make the dressing by combining all
the remaining ingredients, apart from the smoked salmon and reserved
dill, in the bowl of a food processor and blend well.
- Season to taste.
- Slice the salmon into small
strips.
- Place the cooled pasta and the
smoked salmon, in a mixing bowl.
- Pour on the dressing and toss
carefully.
- Transfer to a serving bowl and
garnish with the dill sprigs.
This has been tried and tested as both
a main dish salad and a starter, and the only preference stated was that
as a main dish you got a larger portion, so that made it better.
Serves 2 as a main course or 4 as a
starter
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