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Pasta salad with peas and salmon

updated

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Ingredients for 2 servings:

  • 250g farfalle
  • 150 g peas, frozen
  • ½ cucumber(s)
  • ½ apple, sour
  • 2 spring onions
  • 150 g smoked salmon
  • 150 g sour cream
  • 50 ml vegetable stock
  • 4 tbsp dill, chopped
  • pepper
  • Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Super fresh thanks to cucumber and apple

Cook the farfalle in plenty of salted water. Add the peas 4 minutes before the end of the cooking time. Drain everything and rinse well. Finely dice the cucumber and apple. Peel the spring onion and slice into thin rings. Cut the salmon into thin strips. Mix the sour cream with the vegetable stock, dill, pepper, and salt. Combine the farfalle, peas, cucumber, apple, spring onions, salmon, and dill-flavored sour cream and season generously.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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