Pasta salad with lemon marinated fennel and salmon

Good to know before you start

Small details that often make the cooking go more smoothly.

• Read through every step before you start and measure everything first.
• This recipe is written for 4 servings and Swedish kitchen measures.
• Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Allergens

• gluten
• mjölk
• fisk
• nötter

Method

Follow the steps from top to bottom while you cook.

1. 1

   Put on a pot of water for the pasta, which also holds the green peas.

2. 2

   Fennel: Trim and cut the fennel into thin slices, preferably on a mandolin.

3. 3

   Squeeze juice from half the lemon and mix it and the olive oil with the fennel.

4. 4

   Cut the rest of the lemon into wedges (for serving).

5. 5

   Roughly chop the dill (save a few sprigs for serving).

6. 6

   Peel and thinly slice the red onion and mix it and the dill with the fennel.

7. 7

   Season with salt and pepper.

8. 8

   Cook the pasta according to the instructions on the package, let the green peas cook together with the pasta for the last 2 minutes of the pasta's cooking time.

9. 9

   Dressing: Mix the cheese with the sour cream and press in the garlic.

10. 10

    Season to taste with salt and pepper.

11. 11

    Topping: Coarsely chop the nuts and break the salmon into smaller pieces.

12. 12

    Dress and cut the salad into pieces.

13. 13

    Rinse the pasta and the green peas cold, drain well.

14. 14

    Mix the pasta and green peas with the fennel salad and the salad.

15. 15

    Top with salmon and hazelnuts and serve with a few sprigs of dill and lemon wedges.

Serving profile

Tags

• everyday
• food
• lunch
• fish
• pasta