Lifestyle
Smoked fish and pasta salad made in minutes
Most pasta salads are swimming in mayo but this dish's flavour comes from lemon juice, mild curry powder and chopped fresh parsley.
We’re always on the hunt for mid-week dishes that are easy to rustle up if you’re short of time. This smoked fish and pasta salad takes just 10 minutes to make. 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
- 2 Large smoked haddock fillets
- 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
- 350 ml milk
Method
- Cook pasta in boiling water for about 10 minutes, drain well, transfer to a large bowl, cool.
- While the pasta is cooking, add the milk and the haddock fillets to a large pan, slowly bring to a simmer, and cook for approximately 5 minutes. Remove the haddock from the pan and flake it into large bite-size chunks.
- Mix the oil, lemon juice and curry powder. Add to the pasta bowl, mix well, let stand until cold.
- 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.
- Transfer into a salad-serving dish. Strain the remaining egg yolks through a sieve, mix with parsley, and sprinkle on top of salad.
