Delicious and tasty Pasta Salad with Hot Smoked Scumbria recipe

Posted on Sep 19th, 2024

by Joseph Bicknell

Categories:

Salad Recipes

delicious and tasty pasta salad with hot smoked scumbria recipe

Last Updated on October 11, 2024

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Preparation time: 10 min

Baking time: 15 min

Complete time: 25 min

Scampi, perhaps better known to some as mackerel, is just made for salads. One of the most important fish caught in the Atlantic, its flesh is deliciously fatty, which is why it’s so popular as an accompaniment to lighter dishes.

We had a serious craving for a crunchier fish today and decided to make a proper and nutritious pasta salad with scampi. The scumbria comes from the importer M.V.Wool’s shop Mati’s Fish Shop, which sells not only scum but also a variety of other hot smoked fish such as salmon, trout, whitefish, cod and more. M.V.Wool attaches great importance to the delicate flavour, golden colour and delicate, soft consistency of the product.

Making the salad is quick and easy. The fish has been smoked for us by Mati Kalapoe and all we had to do was cut it up and boil the pasta at the same time. We cooked the pasta al dente, not quite soft. There is such a nice combination between the pasta and the crispy fish, as the pasta absorbs the flavour and fatiness of the skumbria.

We added red onion, mayonnaise and sour cream to the salad and seasoned with salt, pepper and dill. If you like, you can add chopped parsley to the salad.

Contents hide

1 Ingredients

2 Preparation instructions

Ingredients

200-300 g pasta

1 whole hot-smoked skumbria

100 ml mayonnaise

Salt

Pepper

Till

Petersell

Preparation instructions

Make 200-300 g pasta.

Clean 1 whole hot-smoked scallion and chop into small pieces.

Chop 1 medium red onion.

Mix 100 ml sour cream, 100 ml mayonnaise and squeeze in half lime or lemon juice.

Salt, pepper, dill and parsley to taste.

When the pasta is cooked, stir in the chopped onion and sauce.

Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.