How to cook Creamy Smoked Salmon with Agnolotti Salad easy method

How to cook Creamy Smoked Salmon with Agnolotti Salad easy method

Luscious smoked salmon with Caramelised Vegetable Agnolotti and a creamy,

tangy sauce – perfect for special occasions.

375g pack Latina® Fresh Ricotta & Spinach Agnolotti

50g baby rocket

100g smoked salmon, roughly torn

¼ red onion, sliced finely

2 tablespoons roughly chopped dill

1 lemon, rind grated finely

2 tablespoons freshly squeezed lemon juice

1 tablespoon extra virgin olive oil

2 teaspoons light sour cream

Freshly cracked pepper, for serving

1. Add Latina agnolotti to large saucepan of boiling water.

Return to the boil and cook for 5 minutes. Drain and cool slightly.

2. Meanwhile, arrange half the rocket and half the salmon on a serving platter.

Sprinkle with half the onion, dill and lemon rind.

3. Top with drained pasta, remaining rocket, salmon, onion, dill and lemon rind.

4. Whisk lemon juice, oil and sour cream together to make dressing.

Drizzle over salad. Sprinkle with pepper.

Serves: 2 (or 1 large salad to share) Preparation time: 10 minutes Cooking time: 5 minutes

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