Who can resist tender al dente pasta tangled with smoky, flaked fish, all tossed in a light, zesty dressing? The contrast of the smokiness against the fresh, crisp ingredients is what makes this salad truly stand out. Enjoy this dish as a light lunch on a sunny afternoon, or as a side dish at a picnic or braai. Recipe compliments of FATTI’S & MONI’S.
Ingredients
• 300g FATTI’S & MONI’S SHELL PASTA
• 30ml (2 tablespoons) sunflower oil
• 15ml (1 tablespoon) lemon juice
• 3ml (½ teaspoon) mild curry powder
• 3 hard-boiled eggs
• 250g smoked haddock, cooked and flaked
• 1 bunch spring onions, finely chopped
• 1 can (410g) KOO whole kernel corn, drained
• salt and freshly ground black pepper
• 30ml (2 tablespoons) chopped fresh parsley
• 30ml (2 tablespoons) sunflower oil
• 15ml (1 tablespoon) lemon juice
• 3ml (½ teaspoon) mild curry powder
• 3 hard-boiled eggs
• 250g smoked haddock, cooked and flaked
• 1 bunch spring onions, finely chopped
• 1 can (410g) KOO whole kernel corn, drained
• salt and freshly ground black pepper
• 30ml (2 tablespoons) chopped fresh parsley
Method
1. Cook pasta in boiling water for about 10 minutes, drain well, transfer to a large bowl, cool.
2. Mix the oil, lemon juice and curry powder. Add to the bowl, mix well, let stand until cold.
3. Halve the eggs, put egg yolks to one side, chop the whites. Add the whites, fish, spring onions and sweet corn to the cooled pasta. Season to taste and toss to mix.
4. Transfer into a salad-serving dish. Strain the remaining egg yolks through a sieve, mix with parsley, and sprinkle on top of salad.
2. Mix the oil, lemon juice and curry powder. Add to the bowl, mix well, let stand until cold.
3. Halve the eggs, put egg yolks to one side, chop the whites. Add the whites, fish, spring onions and sweet corn to the cooled pasta. Season to taste and toss to mix.
4. Transfer into a salad-serving dish. Strain the remaining egg yolks through a sieve, mix with parsley, and sprinkle on top of salad.
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