Creamy Smoked Salmon with Agnolotti Salad
Luscious smoked salmon with Latina™ Fresh Chargrilled Eggplant, Ricotta and Basil Agnolotti and a creamy, tangy sauce – perfect for special occasions.
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Preparation Time
10 minutes
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Cooking Time
5 minutes
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Serves
2 (or 1 large salad to share)
375g pack Latina™ Fresh Chargrilled Eggplant, Ricotta and Basil Agnolotti
50g baby rocket
100g smoked salmon, roughly torn
1/4 red onion, sliced finely
2 tablespoons roughly chopped dill
1 lemon rind grated finely
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 teaspoons light sour cream
Freshly cracked pepper, for serving
1. Add Latina agnolotti to large saucepan of boiling water.
Return to the boil and cook for 5 minutes. Drain and cool slightly.
2. Meanwhile, arrange half the rocket and half the salmon on a serving platter.
Sprinkle with half the onion, dill and lemon rind.
3. Top with drained pasta, remaining rocket, salmon, onion, dill and lemon rind.
4. Whisk lemon juice, oil and sour cream together to make dressing.Drizzle over salad. Sprinkle with pepper.
The following products might work well with this recipe: