Salmon pasta salad with lemon and mayonnaise

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Ingredients: 
  • 250g orecchiette
  • 20 drained caper berries (100g)
  • 2x400g cans red salmon, drained, flaked
  • 1 large white onion (200g), halved, sliced thinly
  • 4 trimmed celery stalks (400G), sliced thinly
  • 4 large red cabbage leaves, trimmed.
  • Lemon mayonnaise
  • 2 tablespoons water 
  • 2/3 cup (200g) mayonnaise
  • ½ cup (120g) soured cream
  • ¼ cup (60ml) lemon juice
  • ¼ cup coarsely chopped fresh dill
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Preparation: 

Preparation time 15 minutes, cooking time 10 minutes.

 

1) Cook pasta in large saucepan of boiling water, uncovered, until just tender, drain. Rinse under cold water, drain.

2) Meanwhile make lemon mayonnaise.

3) Slice eight of the caperberries thinly; combine in large bowl with salmon, onion, celery, pasta and half of the mayonnaise, toss gently to combine. Divide cabbage among serving bowls, fill with salad, top with remaining mayonnaise and remaining caper berries.

 

Lemon mayonnaise: whisk ingredients in small bowl until well combined.

Serves 4, per serving 48.4g fat, 3617kj