John Myers
Pasta Salad with Smoked Salmon and Dill
The perfect pasta salad with smoked salmon and dill recipe with a picture and simple step-by-step instructions.
- 350 g Farfalle
- 2 Eggs
- 200 g Smoked salmon
- 1 tbsp Dill fresh, chopped
- 3 tbsp Sour cream
- 2 tbsp Freshly squeezed lemon juice
- 2 tbsp Salt
- 2 tbsp Black pepper from the mill
- 1 tbsp Parsley smooth fresh, chopped
- Cook the trap in plenty of boiling salted water until firm to the bite. Drain, rinse in cold water and let cool down. Boil the eggs hard, chill them in cold water, let them cool down, peel them and finely chop them. Cut the smoked salmon into thin strips.
- Place the trap in a large bowl or on individual plates. Spread the smoked salmon strips and fresh chopped dill on top.
- Mix the sour cream and lemon juice and season with a little salt and pepper. Pour the dressing over the pasta, carefully mix in the chopped eggs and garnish the pasta salad with the fresh chopped parsley.
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