Too much smoked salmon, you say?

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What on earth will we do with all this leftover smoked salmon” said no-one in my house, ever. Until this weekend when I had over-bought (as if!) smoked salmon for some food tasters I was planning for Unislim.

So I had a little look on-the-line and saw that there are plenty of healthy and simple recipes to help solve the terribly first-world problem of too much smoked salmon.

I used a mish-mash of recipes and created this beauty. It may not be a looker, but I can guarantee that it tastes fantastic. And you can also add other veggies too.

Happy leftovers 😉

Recipe (Serves 2)

**Unslim – FTC and 1 yum per serving for the crème fraiche**

Ingredients:

  • 120g wholemeal pasta
  • 60ml low fat crème fraîche
  • 1 clove garlic, crushed
  • Black pepper
  • 60-80g smoked salmon
  • 4 tsp fresh lemon juice
  • Zest of half lemon
  • 50g frozen veg (I used peas)
  • chives (for garnish)

Method:

  • Cook the pasta as per the package instructions.
  • Meanwhile, mix the crème fraîche, ground black pepper and crushed garlic together.
  • Drain the pasta, then return it to the pan with the crème fraîche mix and peas, and cook on a low heat for 1 minute.
  • Turn off the heat and stir in the smoked salmon and lemon juice for just a minute or two, until the smoked salmon is warm.
  • Season and top with the lemon zest and chives.
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