Ask the Scandinavians, beetroot and salmon go magnificently together. Pair them up in a salad or, like in this recipe, adding pasta too.
- 40gr pasta
- 140gr salmon
- 1/2 tsp dried dill
- 2 tbs crème frâiche
- 1 beet, cooked (120gr)
Serves 1 as part of the Budget Challenge
Cook the pasta. Drain, rinse with cold water and leave to cool.
Bake the salmon 3-4 minutes per side until just done. Set aside.
Combine the dill, crème frâiche and salt and pepper.
Cut the beet into cubes or slices.
Combine the crème frâiche with the pasta and toss with the lukewarm salmon.
Serve on lettuce and with the beetroot.