Recipes
Spinach Pasta Salad with Poached and Smoked Salmon
Ingredients
For 4 people
- 400g spinach pasta
- 1 spring onion
- 60 broad beans (from a jar)
- 200g smoked salmon
- 200g fresh salmon fillet
- 15g fish stock powder
- 40g glasswort (samphire)
- 40g sea lavender
Spinach Pasta Salad with Poached and Smoked Salmon
Step 1: Heat 0.8 liters of water with the fish stock powder in a saucepan and bring to a simmer at 90°C. Add the salmon fillets and poach until just cooked. Remove from the pan and let cool slightly. Flake the salmon into small pieces.
Step 2: Cut the smoked salmon into smaller pieces and mix with the flaked poached salmon. Drizzle with olive oil and season with salt and pepper.
Step 3: Cook the spinach pasta in boiling salted water for 4 minutes. Drain, rinse with cold water, and set aside.
Step 4: Rinse the broad beans under cold water in a colander and let them drain. Peel off the outer skins and split the beans in half.
Step 5: Wash the glasswort and sea lavender thoroughly and let them drain in a colander.
Step 6: Slice the green part of the spring onion into thin rings.
Step 7: Blanch the glasswort and sea lavender briefly for 1 minute.
Stap 8: Garnish with the scallions and serve the pasta with some parsley and black pepper.
Groceries
- 2 sachets of Sophini spinach paste
- 1 spring onion
- 60 broad beans
- 200g smoked salmon
- 200g fresh salmon fillet
- 40g glasswort
- 40g sea lavender
From the kitchen cabinet:
Olive oil, salt, pepper, fish stock
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