Pasta with Smoked Salmon and Fresh Dill

Pasta with Smoked Salmon and Fresh Dill
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pound smoked salmon, cut in strips
  • 1 pound pasta bowties
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • ⅓ cup chopped fresh parsley
  • ⅓ cup chopped fresh dill
  • 2 garlic cloves
  • 2 tablespoons Dijon mustard
  • 6 tablespoons red wine vinegar
  • juice of one lemon
  • 6 tablespoons olive oil
  • 2 tablespoons sour or heavy cream (optional)
  • 2 - 4 tablespoons capers (optional)
  • 1 small red onion, chopped (optional)
  • Salt and pepper to taste
  1. Bring a large pot of water to boil. Add pasta and cook until completely tender. Drain immediately and rinse several times with cold water. Transfer pasta to a large mixing bowl.
  2. While the pasta is cooking, make the dressing: place garlic and half of one red pepper in a blender or in a food processor fitted with a steel blade; process until chunky. Add mustard, vinegar and lemon juice and process until combined. Gradually add olive oil, and sour cream, if desired.
  3. Pour dressing over pasta and add salmon, peppers, parsley, dill and capers and red onion, if desired.
  4. Add salt and pepper to taste.

Notes: This dish is particularly good if you grill the smoked salmon, before you cut it into strips. Prepare the grill and cook it for about 2 minutes on each side, or until lightly colored. You may not want to start up a grill for this dish only so think ahead and grill it when you’re grilling something else, refrigerate the salmon and prepare it the following day.