Scandi Beetroot Salmon Pasta Recipes

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SCANDI BEETROOT & SALMON PASTA



Scandi beetroot & salmon pasta image

Eat well at work with this easy-to-prepare Scandinavian-inspired beetroot and salmon fusilli salad. It'll keep you going through the afternoon

Provided by Esther Clark

Categories     Lunch

Time 25m

Number Of Ingredients 9

50g wholemeal fusilli
1 cooked beetroot , cut into wedges
½ small ripe avocado , cubed
2 baby cucumbers , sliced
2 tbsp chopped dill
1 tbsp fat-free Greek yogurt mixed with 1 tbsp water
1 heaped tsp creamed horseradish
50g poached salmon , flaked
30g rocket

Steps:

  • Cook the fusilli following pack instructions, then drain and leave to cool. Toss the pasta with the beetroot, avocado, cucumber, dill, yogurt and horseradish, then season generously with black pepper.
  • Gently mix the salmon and rocket through the pasta, then tip into your lunchbox or an airtight container.

Nutrition Facts : Calories 453 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 24 grams protein, Sodium 0.9 milligram of sodium

SPAGHETTI WITH SALMON TWO WAYS



Spaghetti With Salmon Two Ways image

To dress pasta? Olive oil, of course. But that was until I tried a generously buttered spaghetti at Arakataka restaurant in Oslo. Only after I unwound the disarmingly simple knot of fresh pasta strands tossed with butter and crowned with fish roe did the sumptuous complexity of flavors start to bloom. This was a dish I knew I would try to replicate at home. The challenge was the roe. The restaurant used lojrom, also called bleak roe, a fairly fine-grained roe that is popular in Scandinavia but hard to find in the United States. Other roes, like golden whitefish, trout and salmon, may be substituted. For a somewhat more substantial preparation, I added some hot-smoked salmon, ripe tomato and a hint of lemon.

Provided by Florence Fabricant

Categories     dinner, easy, pastas, main course

Time 20m

Yield Yield 2 to 3 servings

Number Of Ingredients 9

Salt
2 1/2 tablespoons unsalted butter
Grated zest of 1 lemon
1 medium-large ripe beefsteak tomato, peeled, seeded and diced (about 1 cup)
4 ounces hot-smoked salmon, skinned, diced
1 1/2 tablespoons finely chopped fresh mint leaves
8 ounces spaghetti alla chitarra, preferably fresh
Ground black pepper
3 tablespoons salmon or trout roe

Steps:

  • Bring a large pot of salted water to a boil for the pasta. While water is heating, melt butter in a 3-quart saucepan over low heat. Add lemon zest to butter and cook about 90 seconds, until the lemon is fragrant. Do not allow butter to brown. Remove from heat. Add tomato and salmon to the pan and stir briefly. Fold in mint.
  • When water boils, add pasta and cook until al dente, about 5 minutes. Drain, then place pasta in the pot with the salmon and gently fold ingredients together. Season generously with pepper and, if needed, salt.
  • Divide pasta among 2 or 3 shallow plates. Top each portion with roe and serve.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 7 grams, Carbohydrate 61 grams, Fat 17 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 4 grams, TransFat 0 grams

SMOKED SALMON WITH BEETROOT & VODKA CREME FRAICHE



Smoked Salmon With Beetroot & Vodka Creme Fraiche image

I enjoy both smoked salmon and beetroot. So, when I saw this Scandinavian inspired recipe I wanted to put it here for safe keeping.

Provided by Sarah_Jayne

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

8 1/2 ounces creme fraiche
3 teaspoons vodka
2 teaspoons horseradish sauce
6 slices smoked salmon
8 1/2 ounces beetroots, cooked (not in vinegar)
dill sprigs, torn, to serve

Steps:

  • Beat the creme fraiche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.
  • Lay the slices of salmon over plates.
  • Top with the beetroot and a spoonful of the creme fraiche.
  • Scatter with the dill.
  • Grind over some black pepper and serve.

Nutrition Facts : Calories 177.6, Fat 15.2, SaturatedFat 9.3, Cholesterol 55, Sodium 150.9, Carbohydrate 8.9, Fiber 1.9, Sugar 5.9, Protein 1.9

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