Organic recipe of the week – Burren Smokehouse Salmon Salad

This week’s recipe comes from the Burren Smoke House in Co. Clare. Birgitta kindly gave us this recipe which is perfect for our unpredictable summer days!

Burren Salmon Summer Salad with asparagus

All we need this summer is a light and refreshing dinner – nothing too heavy, but it has to be tasty! With this in mind, we have chose this summery salad which will be satisfying and light at the same time.

– Serves 6  and takes about 30 minutes to prepare –

Organic Ingredients:

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

Method:

Cook pasta in a large saucepan of boiling salted water according 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.

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.