RECIPE BY:
Michael Weldon
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 1 x Coles Penne Rigate 500g
- 1 x Coles Hot Smoked Salmon fillet
- 1 x ZoOSh Smoked Salmon dip
- ½ x Red onion, thinly sliced
- ½ jar Coles baby Capers
- ½ Dill bunch, roughly chopped (save a few sprigs for garnish)
- Lemon
METHOD:
- To a pot of salted boiling water, add pasta and cook as per packet instructions.
- Meanwhile into a bowl, break up the salmon fillet. Add in the tub of salmon dip, red onion, chopped dill and capers with a little bit of caper water.
- Once the pasta is cooked, transfer the penne into the bowl add a bit of pasta water as well to help coat the sauce. Mix all ingredients together to coat the pasta. Add in the lemon juice and mix.
- Transfer to a serving platter and garnish with the fresh dill sprigs
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