Prep Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2 -4
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Smoked Salmon Spaghetti
I developed this simple, yet super flavourful pasta dish over 4 years ago for Crush magazine Issue 5.  Years on, it is still a firm favourite at home, you can’t go wrong with this flavour combination. YUM!

Whole-wheat Spaghetti with Smoked Salmon, Cucumber, Lemon, Dill & Crème Fraiche.
250 g whole-wheat spaghetti
150 g smoked salmon, cut into strips (or use smoked salmon offcuts)
1 cucumber, julienned or shaved into ribbons
4 spring onions, thinly sliced
A few sprigs of dill, torn
Juice and zest of 1 large lemon
45 ml (3 T) extra virgin olive oil
Salt and pepper to taste
250 ml (1 c) crème fraiche or smooth cottage cheese

Boil the pasta in salted water until al dente and drain.
In a large mixing bowl, gently combine the spaghetti with the remaining ingredients excluding the sour cream.
Place in serving bowls. Use a dessertspoon to place a dollop of creme fraiche or smooth cottage cheese onto each portion.
Eat warm or at room temperature.
Tip: Gently toss cubed avo to the pasta for even more decadence.






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