Salmon Pasta Salad Recipe - Great British Chefs

Main
easy
2
60 minutes

PT1H

This vibrant salmon pasta salad recipe combines a refreshing homemade lime mayo with avocado , rocket and thick smoked salmon fillets, though feel free to use unsmoked if you prefer.

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This pasta salad recipe is quick and easy to make. Without too much difficulty you can make a healthy dish that can be served as an appetiser or a main course, depending on the occasion.

Pasta salad is an excellent option for the whole family, and is great for using up ingredients in the pantry and fridge. In this recipe, the addition of homemade lime mayo adds interest – making your own is really easy, and takes no time at all. Enjoy!

Ingredients

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Salmon and rocket pasta salad
250g of smoked salmon fillet
150g of mini conchiglie pasta shells
50g of rocket, washed
1 tbsp of parsley, chopped
2 spring onions, chopped
1 tbsp of lemon juice
2 avocados, large
150g of cherry tomatoes, halved
Lime mayonnaise
2 large eggs, at room temperature
1 tbsp of lemon juice, freshly squeezed (or vinegar)
1 tsp mustard, of your choice
355ml of grapeseed oil, or other flavourless oil
1 pinch of sea salt, good quality
1 lime, zested
1 tbsp of parsley, chopped

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Method

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To make the lime mayonnaise, separate the egg yolks from the whites. Reserve the whites for other recipes

Pour the fresh lemon juice into the blender, then add the egg yolks and blend well to combine

Slowly add the oil, a few drops at a time, keeping the blender running constantly. The mayonnaise should start to thicken after a few minutes. Now pour the oil in a slow and steady stream to incorporate into the mix

Once all of the oil is incorporated into the mayonnaise, it should feel thick and fluffy. Add the lime zest and parsley, blend for a second then season to taste with sea salt

Add teaspoons of water to thin to a desired consistency if the mayonnaise looks too thick. It will keep in the fridge in a covered container for 3 days

Cook the pasta according to the packet instructions. Cool completely before making the salad

To prepare the salmon, cook the fillet in a steamer for 8–10 minutes, depending on the thickness. The fish should reach 145°C internally when measured with a digital thermometer. Reserve

Wash the rocket leaves and leave to dry over a clean tea towel for 2 minutes. Distribute half on a serving dish and reserve the other half

Mix the cold pasta with 2–3 spoonfuls of the lime mayonnaise, the rest of the rocket, the spring onion and parsley. Place on top of the rocket leaves and check for salt

Cut the avocados in half, remove the stones and scoop out the flesh with a spoon. Brush them with lime juice and distribute them over the dish

Flake the salmon, cut the tomatoes in half and scatter them over the pasta salad. Serve immediately