SPAGHETTI WITH SMOKED SALMON AND FENNEL

This refreshing summer dish presents perfect combination on flavours. Instead of heavy cream sauces which are served with smoked salmon and pasta you should try this low calorie, grain free, gluten free and lactose free dish. In the summer it is important to eat season food prepared to fill you up with energy but still remain refreshing and light.

For 4 people

Ingredients:

                 800g zucchini

                 200g smoked salmon

                 2-3 of young stems of fennel

                 2 tablespoons extra virgin olive oil

                 ½ lemon

                 Salt and pepper 

Instruction:

Wash zucchinis and cut them in the form of spaghetti. You can do it with special kind of knife or spiral vegetable slicer. Spice up spaghetti with salt, lemon juice and extra virgin olive oil. Let it rest for at least 10 minutes (the longer it stands zucchinis will drop more water but if you like it more crunchy just let it rest for 10 minutes and then drain them).

While zucchinis are resting slice up salmon into strips that are slightly thicker than vegetable spaghetti for richer texture. Mixed up salmon with drained zucchini spaghetti and season all with pepper and finely chopped fresh fennel. 

SHARE

About Unknown