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Creamy Salmon Pasta Carbonara With Balsamic Spinach Salad
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Recipe and Image ICaps (www.icapsinfo.co.uk)This is a fresh tasting and lighter alternative to the traditional carbonara with the same smoky flavour appeal you would get from the bacon, but this time from the smoked salmon. If serving to very young children, you might want to omit the mustard.
Creamy Salmon Pasta Carbonara With Balsamic Spinach SaladIngredients
- 400g linguine or spaghetti
- 150g hot smoked salmon, in flakes – rich in omega 3
- 150g smoked salmon, cut into strips – rich in omega 3
- 2 large egg yolks 1 lemon, zest and juice (3 tbsp)
- 150ml half fat crème fraiche
- 1 tablespoon grainy mustard
- 2 tablespoons dill, chopped
- For the salad:
- 150g baby leaf spinach – rich in lutein
- 200g cherry tomatoes, halved
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin rapeseed oil
Method
- Bring a large saucepan of salted water to a rolling boil, add the pasta and cook according to pack instructions.
- Meanwhile, in a bowl mix the crème fraiche, egg yolks, mustard, dill, lemon zest and juice and some seasoning. Place the spinach and tomatoes in a large serving bowl.
- Drain the pasta when it’s ready and place back in the saucepan, but not over the heat. Add both types of salmon, the crème fraiche and the lemon sauce. Mix really well. Serve in pasta bowls.
- Drizzle the balsamic vinegar and oil with some seasoning over the salad and serve on the side.
