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.
