Home Mẹo Vặt Trong Nấu Ăn Scandi beetroot & salmon pasta

Scandi beetroot & salmon pasta

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Ingredients

  • 50g wholemeal fusilli
  • 1 cooked beetroot, cut into wedges
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970’s British salads (served cooked and pickled in vinegar), beetroot is a…

  • ½ small ripe avocado, cubed
    Avocado

    Avocado

    av-oh-car-doh

    Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 2 baby cucumbers, sliced
  • 2 tbsp chopped dill
  • 1 tbsp fat-free Greek yogurt mixed with 1 tbsp water
  • 1 heaped tsp creamed horseradish
    Horseradish root on a wooden chopping board

    Horseradish

    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.

    It…

  • 50g poached salmon, flaked
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 30g rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very ‘English’ leaf, and has been used in salads since Elizabethan times. It…

Method

  1. Cook the fusilli following pack instructions, then drain and leave to cool. Toss the pasta with the beetroot, avocado, cucumber, dill, yogurt and horseradish, then season generously with black pepper.

  2. Gently mix the salmon and rocket through the pasta, then tip into your lunchbox or an airtight container.

Recipe from Good Food magazine, April 2019