Huon Salmon Lemon Pasta


Prep time 5 minutes
Cook time 20 minutes
Serves 4



250g Barilla spaghetti
Pinch of Tasman sea salt
250g Huon hot smoked salmon pieces
3 tbsp Meander Valley crème fraiche
1 tsp Dijon mustard
Juice of a lemon
½ red onion, finely diced
Pinch of chilli flakes
1 tbsp capers
1 tbsp pukara lemon oil
Fresh dill, to serve



Step 1 In a pot of boiling water add spaghetti along with a generous pinch of salt. Cook until pasta is soft.

Step 2 In a bowl combine salmon pieces, Dijon mustard, crème fraiche, lemon juice, ½ diced red onion, capers and chili flakes.

Step 3 Once the pasta is cooked, remove from the heat and strain. Return to the pot along with lemon oil. Add in the salmon mixture and mix together.

Serve with fresh dill and remaining red onion.


Seafood, PastaSimon Hamilton