Ingredients
320g died farfalle pasta
1/2 cup chopped fresh dill
2 tablespoons chopped fresh continetal parsely
2 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
3 teaspoons of Dijon mustard
2 teaspoons finely grated lemon rind
150g hot-smoked salmon fillet, skin removed, flaked
Cook pasta in a saucepan of boiling water until cooked. Drain and return to pan.
Meanwhile, combine the dill, parsely, oil, lemon juice, mustard and lemon rind in a jug.
Pour the dill mixture over the pasta and toss to combine. Season with salt & pepper. Add the salmon and toss to combine. Divide among serving bowls.
I took this recipe from the February 2012 edition of Australian Good Taste. It tasted lovely, Isobel thought it tasted funny, so she didn't eat it, though that is not surprising from her and it was really easy to make. We had it with a bottle of cleanskin rose.
