A delicious recipe that we cooked for our guests on our first ever Cook’s Walk, celebrating our food hero for the day, Justin Staal of Staal Smokehouse. His Oak Smoked Salmon was the star of the dish promoting local producers.
Ingredients
The Yorkshire Pasta Company Fusilli, 500g pack
Staal Smokehouse Oak Smoked Salmon, 2 x 120g pack
Crème fraiche, 300g tub
Fresh dill, 80g
Spring onion, 2
Method
Boil the pasta as per the packet instructions, and drain keeping a mug of pasta water.
Flake the salmon into fairly large pieces.
Chop both the dill and the spring onions.
Mix the pasta with the crème fraiche and pasta water, fold in the spring onions and dill and then carefully stir in the salmon so as not to break up the pieces.
Serve and enjoy!
Cook’s Notes
This serves 4 hungry people, or 6 as a starter.
It is also lovely eaten cold as a salad, and can easily be enhanced with rocket or wilted spinach.