Beetroot, Salmon and Dill Trofie
By OcadoLifePeppered with bright splashes of pink, each plate is a feast for the eyes as well as the palate.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
11 total- 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
4 stepsStep 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.