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Pasta Salad with Smoked Salmon and Peas

Pasta salad with smoked salmon and peas



400g pasta shells

2 C frozen baby peas

3 spring onions, cut into long thin strips

1 small cucumber, thinly sliced

400g hot smoked salmon, flaked

½ C mixed soft herb leaves e.g. parsley, coriander, basil, mint

1 C (240g) crème fraiche

2 T lemon juice



  1. Cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente, adding the peas in the final minute.
  2. Drain and refresh under cold water. Divide the pasta and peas between bowls and top with the spring onion, cucumber, salmon and herbs.
  3. Place the crème fraiche and lemon juice in a small bowl, season with salt and pepper, and whisk to combine. Top the pasta with the crème fraiche mixture to serve.


Serves 4.

Recipe adapted from


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