- Serves 6 and takes about 30 minutes to prepare -
500g trofie or other short pasta
2 bunches asparagus, woody ends trimmed, cut into 3cm lengths
3/4 cup / 180g crème fraîche or sour cream
2 tablespoons olive oil
1/4 cup dill, finely chopped, plus extra sprigs to serve
1 small garlic clove, finely chopped
Grated zest of 1 lemon, plus juice of 1/2 lemon
1/4 cup / 50g salted baby capers, rinsed, drained
2 cups rocket leaves, roughly chopped
200g Burren Smoked Irish Organic Salmon, sliced into thin strips
Cook pasta in a large saucepan of boiling salted water according to the instructions until tender. Add the asparagus for the last 2 minutes. Drain, refresh, then cool completely.
In the meantime, whisk the crème fraîche, olive oil, dill, garlic, lemon juice, half the zest and 2 tablespoons water together in a small bowl, then season and set aside.
When pasta is cooled down completely, toss with dressing, capers, rocket, remaining zest and smoked salmon. Serve with extra dill sprigs. Enjoy!
Recipe courtesy of www.burrensmokehouse.com