Michelle's FreeFrom Smoked Fish and Pasta Salad with Horseradish
Corn, nightshade and nut free; can be wheat, gluten, dairy, soya & egg free
from Michelle's new book Cooking gluten, wheat and dairy free
You can make this salad with any smoked fish (the strong flavours of mackerel or haddock are particularly good) or with canned sardines or canned tuna.
300g / 11oz pasta of your choice, gluten-free or other - we used Yorkshire Hemp’s hemp and spelt corkscrews (www.yorkshirehemp.com)
3 heads fennel, trimmed and sliced
3 heaped tsps mixed dried sea vegetables (you can get them in most health food stores or delis)
4 tbsp olive oil
400g / 14oz smoked mackerel or hot-smoked haddock fillets
4 tbsp grated horseradish
5 tbsp egg free mayonnaise (Plamil do a good one available in most health food stores - see www.plamilfoods.co.uk)
6 tbsp plain yogurt, cow, sheep, goat or soya
juice 2 lemons
sea salt and freshly ground black pepper
green leaves of your choice
Cook the pasta in fast boiling salted water until just al dente (approximately 8 minutes) then drain.
Meanwhile, steam the fennel for 8-10 minutes or until it is soft.
Add the fennel, sea vegetables and oil to the drained pasta and mixed well.
Break up the fish and mix into the pasta.
Mix the horseradish with the mayonnaise, yogurt and lemon juice and season to taste. Use 2/3 of this mix to dress the pasta mix and reserve the rest to serve with the salad.
To serve, pile the green leaves on a dish or in a bowl and the pasta and fish mix in the middle.
Serves 6 - per portion
585cals - 21g protein
39g total fat - 7g sat / 18g mono / 11g poly
41g carbohydrate of which 4g sugar
4g fibre - 591mg sodium / 1.5g salt
Good Source of: Vitamin B1, B2, B6, B12, selenium & zinc
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