Creamy Smoked Salmon with Agnolotti Salad

Creamy Smoked Salmon with Agnolotti Salad

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15 Minutes Prep
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2 Servings

Delicious smoked salmon with Latina™ Fresh Ricotta and Spinach Agnolotti and a creamy, tangy sauce – perfect for special occasions.

Ingredient List

  • Small check mark in a circle icon 375g pack Latina™ Fresh Spinach & Ricotta Tortellini
  • Small check mark in a circle icon 50g baby rocket
  • Small check mark in a circle icon 100g roughly torn smoked salmon
  • Small check mark in a circle icon ¹⁄4 sliced finely red onion
  • Small check mark in a circle icon 2 tablespoons roughly chopped dill
  • Small check mark in a circle icon 1 grated finely lemon rind
  • Small check mark in a circle icon 2 tablespoons freshly squeezed lemon juice
  • Small check mark in a circle icon 1 tablespoon extra virgin olive oil
  • Small check mark in a circle icon 2 teaspoons light sour cream
  • Small check mark in a circle icon Freshly cracked pepper for serving

Preparation

  1. Add Latina™ Fresh 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.