Scandinavian pasta salad with mustard and honey vinaigrette

Ingredients for 4 servings:

• 400g penne
• 6 tbsp rapeseed oil
• 250 g Arctic prawn(s), without head and shell
• 1 small cucumber(s)
• 1 onion(s), red
• 1 apple, red
• 3 sprigs of dill
• 4 tbsp white wine vinegar
• 3 tsp mustard, medium hot
• 2 tbsp honey, liquid
• 200 g sliced ​​smoked salmon, Norwegian
• some salt and pepper, black, from the mill
• some lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Cook the pasta in lightly salted water until al dente. Drain, drain, and let cool. Meanwhile, heat 2 tablespoons of rapeseed oil in a pan and fry the Arctic prawns for about 4 minutes, turning occasionally. Then let cool. Clean and rinse the cucumber, peel it thinly, halve it lengthwise, and cut it into thin slices. Peel the onion, halve it, and cut it into thin strips. Quarter the apple, remove the core, and cut the apple quarters into thin wedges. Pluck the dill sprigs from the stalks and finely chop them, leaving a little for garnishing. Cut the smoked salmon into bite-sized pieces. Mix together 4 tablespoons of rapeseed oil, the white wine vinegar, and the mustard. Stir in the dill and honey, and season with salt and a few grinds of freshly ground black pepper. Mix all the prepared ingredients in a salad bowl and drizzle with a little lemon juice. Carefully mix the vinaigrette into the salad and let it marinate for about 1 hour. Before serving, season with a little salt, a few grinds of black pepper, and a squeeze of lemon juice, if desired, and garnish with the remaining dill.