Rosana McPhee’s Salmon And Rocket Pasta Salad

img65106.1426x713

This pasta salad recipe is speedy and easy to make. Without too much difficulty you can make a healthy dish that can be served as an appetiser or a main course, depending on the occasion. In this recipe, the addition of zesty homemade lime mayo adds interest – making your own is really easy, and takes no time at all.

Ingredients
For the salmon and rocket pasta salad:
• 
250g of smoked salmon fillet
• 150g of mini conchiglie pasta shells
• 50g of rocket, washed
• 1 tbsp of parsley, chopped
• 2 spring onions, chopped
• 1 tbsp of lemon juice
• 2 avocados, large
• 150g of cherry tomatoes, halved

For the lime mayonnaise:
• 2 large eggs, at room temperature
• 1 tbsp of lemon juice, freshly squeezed (or vinegar)
• 1 tsp mustard, of your choice
• 355ml of grapeseed oil, or other flavourless oil
• 1 pinch of sea salt, good quality
• 1 lime, tested
• 1 tbsp of parsley, chopped

Method
To make the lime mayonnaise, separate the egg yolks from the whites. Reserve the whites for other recipes
Pour the fresh lemon juice into the blender, then add the egg yolks and blend well to combine.
Slowly add the oil, a few drops at a time, keeping the blender running constantly. The mayonnaise should start to thicken after a few minutes. Now pour the oil in a slow and steady stream to incorporate into the mix.
Once all of the oil is incorporated into the mayonnaise, it should feel thick and fluffy. Add the lime zest and parsley, blend for a second then season to taste with sea salt.
Add teaspoons of water to thin to a desired consistency if the mayonnaise looks too thick. It will keep in the fridge in a covered container for 3 days.
Cook the pasta according to the packet instructions. Cool completely before making the salad.
To prepare the salmon, cook the fillet in a steamer for 8–10 minutes, depending on the thickness. The fish should reach 145°C internally when measured with a digital thermometer. Reserve.
Wash the rocket leaves and leave to dry over a clean tea towel for 2 minutes. Distribute half on a serving dish and reserve the other half.
Mix the cold pasta with 2–3 spoonfuls of the lime mayonnaise, the rest of the rocket, the spring onion and parsley. Place on top of the rocket leaves and check for salt.
10 Cut the avocados in half, remove the stones and scoop out the flesh with a spoon. Brush them with lime juice and distribute them over the dish.
11 Flake the salmon, cut the tomatoes in half and scatter them over the pasta salad. Serve immediately.

Recipe courtesy of Rosana McPhee for Great British Chefs. See here for more.

Share Button