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  • Beetroot, Salmon and Dill Trofie
Beetroot, Salmon and Dill Trofie

Beetroot, Salmon and Dill Trofie

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

Peppered with bright splashes of pink, each plate is a feast for the eyes as well as the palate.
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  • 3 tbsp extra virgin olive oil
  • 1 large garlic clove, peeled and grated
  • 4 fresh bay leaves
  • 1 small onion, peeled and finely chopped
  • 250g creme fraiche
  • 30g dill, chopped
  • 1 tbsp white balsamic vinegar
  • ½ tsp bouillon powder
  • 300g trofie pasta, or a similar pasta shape
  • 200 smoked salmon
  • 125g cooked baby beetroot, sliced


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.

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