- 4 - 6 People
500g trofie or other short pasta
2 bunches asparagus, woody ends trimmed, cut into 3cm lengths
3/4 cup / 180g crème fraîche or sour cream
2 tablespoons olive oil
1/4 cup dill, finely chopped, plus extra sprigs to serve
1 small garlic clove, finely chopped
Grated zest of 1 lemon, plus juice of 1/2 lemon
1/4 cup / 50g salted baby capers, rinsed, drained
2 cups rocket leaves, roughly chopped
200g Burren Smoked Irish Organic Salmon, sliced into thin strips
All we need this summer is a light and refreshing dinner - nothing too heavy, but it has to be tasty! With this in mind, we have chosen this summery salad which will be satisfying and light at the same time.
Cook pasta in a large saucepan of boiling salted water according until tender.
Add the asparagus for the last 2 minutes.
Drain, refresh, then cool completely.
In the meantime, whisk the crème fraîche, olive oil, dill, garlic, lemon juice, half the zest and 2 tablespoons water together in a small bowl, then season and set aside.
When pasta is cooled down completely, toss with dressing, capers, rocket, remaining zest and the Burren Smoked Irish Organic Salmon.
Serve with extra dill sprigs.