Name: Hot-smoked salmon pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: Woolworths organic penne rigate pasta 500 g, jar Woolworths sundried tomato pesto 1x140g,garlic, minced 2cloves,cream 2 cups,pack Woolworths hot-smoked salmon with pepper, mustard and dill, flaked 1 x 80 g ,capers 50 g,Italian parsley, to garnish

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Fish recipes

Hot-smoked salmon pasta

20 minutes

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Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15–20 minutes

Ingredients

600 g Woolworths crumbed hake fish cakes
400 g Woolworths freshly frozen uncooked large prawn, thawed, deveined and shelled
4 T extra virgin olive oil
1 T Woolworths Cajun seasoning
½ cup mayonnaise
2 T tomato sauce
1 lime, zested and juiced
sea salt and freshly ground black pepper, to taste
1 t hot English mustard
10 g Italian parsley, finely chopped
4 hamburger rolls, halved and toasted
2 avocados, sliced
100 g baby gem lettuce, washed
100 g spring onion, sliced diagonally

Method

1. Preheat the oven to 180°C. Place the fish cakes on a baking tray lined with greaseproof paper. Bake for 8–10 minutes or until cooked through.

2. To cook the prawns, heat a pan and add the olive oil, season the prawns with Cajun seasoning and fry for 5–6 minutes, turning once or twice.

3. Mix the mayonnaise, tomato sauce, lime juice and zest, salt, pepper, mustard, parsley and olive oil in a bowl and stir until well combined. Set aside 4 T to spread onto the rolls. Add the prawns and stir through until coated in the sauce.

4. To assemble, spread the mayonnaise-tomato sauce mixture onto the bottom half of each bun, top with a few lettuce leaves, a fish cake, the prawn cocktail mixture, another fish cake, avocado and spring onions. Serve with the seaweed fries.

Find more fish recipes here.

Photographs: Jan Ras
Production: Khanya Mzongwana and Abigail Donnelly
Recipes: Khanya Mzongwana
Food Assistant: Marcella Rijke

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Ingredients

Method