salmon gravlax pasta salad

with cucumber dressing

  • 2 teaspoons extra virgin olive oil
  • 200g salmon gravlax, finely chopped
  • 400g casarecce pasta+
  • 1 Lebanese cucumber, thinly sliced
  • 6 baby cucumbers (cukes), quartered
  • 2 stalks celery, sliced
  • micro (baby) mint leaves, to serve

cucumber dressing

  • 2 Lebanese cucumbers, chopped
  • ½ cup (120g) crème fraîche
  • 1 tablespoon horseradish cream
  • sea salt and cracked black pepper
  1. To make the cucumber dressing, place the cucumber, crème fraîche, horseradish cream, salt and pepper in a jug. Using a hand-held blender, blend until smooth. Set aside. 
  2. Heat the oil in a small frying pan over high heat. Add the salmon and cook for 2–3 minutes or until golden brown and crisp. Set aside. 
  3. Cook pasta in a large saucepan of salted boiling water for 8 minutes or until al dente. Drain and refresh under cold water. Place pasta, cucumber dressing, cucumber, cukes and celery in a bowl and mix to combine. Place on a serving plate and top with salmon and mint to serve.  Serves 4–6

+ This is a type of long pasta. If unavailable, you can use penne.  

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