Hot-smoked Salmon, Romesco & Dill Pasta

Updated at: Mon, 28 Aug 2023 13:48:23 GMT

Step 1

Finely slice the pepper. Dice the courgette into 1cm cubes. Heat a large frying pan with 2 tsp oil on medium-high heat. Add the courgette, pepper and garlic and cook for 6-8 mins, until softening. Season with sea salt.

Step 2

Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.

Step 3

alve the tomatoes. Add the romesco and tomatoes to the pepper pan and cook for 2 mins, until softened.

Step 4

Remove the skin from the salmon and flake into large chunks. Roughly chop the dill. Stir half the dill into the sauce along with the cooked pasta. Season with sea salt to taste then gently mix in the salmon.

Step 5

Serve the pasta in bowls and garnish with pumpkin seeds and remaining dill (to taste).

Step 6

Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.

Step 7

Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.

Step 8

With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.

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