Beetroot, Salmon and Dill Trofie
By OcadoLife
Published on 06 August 2021
Peppered with bright splashes of pink, each plate is a feast for the eyes as well as the palate.Time and servings
20 minsTotal time
2Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 3 tbsp of extra virgin olive oil
- 1 large garlic clove, peeled and grated
- 4 fresh bay leaves
- 1 small onion, peeled and finely chopped
- 250 g of creme fraiche
- 30 g of dill, chopped
- 1 tbsp of white balsamic vinegar
- 0.5 tsp of bouillon powder
- 300 g of trofie pasta, or a similar pasta shape
- 200 smoked salmon
- 125 g of cooked baby beetroot, sliced
Method
Step 1
Heat the olive oil in a heavy-based frying pan and gently saute the garlic, bay leaves and onion, covered, for 5 minutes.Step 2
Add the creme fraiche, dill, balsamic vinegar and bouillon powder, then season to taste. Bring to the boil then turn off the heat. Remove the bay leaves at this point.Step 3
Season a large pan of water with salt, bring ot theboil and cook the pasta until al dente (around 6-7 minutes). Drain, reserving a little of the cooking water.Step 4
Add the pasta to the creme fraiche mixture, along with the salmon and beetroot. Toss together well, adding a little of the reserved cooking water if you need to loosen the sauce slightly, and serve immediately.