Good lord – I am so hammed out, Christmas in Australia is generally ham, turkey, prawns, beer and wine in my family and then for all the days that follow it is left overs. Last year I cooked a huge ham and we had twenty two for lunch, this year we had eight for lunch and for some reason the same sized ham. You could say we have been living on a lot of ham ever since, but what the pork am I talking about ham for, I can babble on about that when I put up this year’s ham recipe – this was our first break meal as we found a couple of packets of smoked salmon in the fridge.
I got a basic recipe from the fab folks at Taste.com.au but was not a huge fan so added, chopped and changed. Also, after cooking it I have included my alterations to what I am sure is a much better dish. If you cook it up please let me know what you think. Bon apetite!
YOU WILL NEED:
- 320g dried farfalle pasta – it’s the bow ties – you can use any pasta really but this suits best
- 1/2 cup chopped fresh dill
- 2 tablespoons chopped fresh continental parsley (no more – do not overdo it with this or it takes the dill flavour away)
- 2 tablespoons olive oil
- 2 1/2 tablespoons fresh lemon juice
- 3 teaspoons Dijon mustard
- 2 teaspoons finely grated lemon rind
- 200gms smoked salmon, flaked
- 1 tablespoon of capers to serve
- Parmesan, cracked pepper and chilli flakes (optional) to serve
YOU WILL NEED TO:
Cook pasta in a saucepan of salted boiling water according to packet instructions until al dente. Drain and return to pan.
While pasta is cooking combine dill, parsley, oil, lemon juice, mustard and lemon rind in a bowl.
Pour dill mixture over pasta and toss to combine. Season to taste with salt, pepper and (optional) chilli flakes (I always have piri piri at the ready). Add salmon and capers and toss to combine. Divide among serving bowls.
Top with some Parmesan and get some wine to accompany it. Online sources actually say that bubbly is the best to drink with this meal. I am a red addict and I would probably go a merlot but a chardonnay would also be great with this.
- Enjoy the crap out of it.