Spinach Pasta Salad with Salmon

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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