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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