Salade de pâtes au saumon fumé – smoked salmon pasta salad Recipe
This French pasta salad combines smoked salmon, crunchy vegetables and a creamy yogurt-and-mustard dressing. In France, such salads are often taken on picnics or served on a buffet at family gatherings. It is filling yet light thanks to the fresh additions.
A satisfying yet fresh pasta salad that combines the richness of smoked salmon with crunchy vegetables and a tangy, creamy dressing. It is easy to transport, making it perfect for picnics, potlucks and casual gatherings.
Chef's tips
Cook the pasta just to al dente so it stays firm after mixing with the dressing. Make sure the pasta is well drained and cooled before combining, otherwise the dressing will become watery. Season the dressing a bit more boldly than you think necessary – the pasta and vegetables will soften the flavours.
How to serve
Serve in a large bowl sprinkled with extra chives or dill. It works well as a main dish for lunch, alongside a simple green salad, or as part of a cold buffet with other salads and bread.
Ingredients
- farfalle pasta or another short pasta - 300 g
- smoked salmon in slices - 150 g
- fresh cucumber long - 0.5 pieces
- red bell pepper - 0.5 pieces
- chives chopped - 2 tablespoons
- Greek yogurt thick - 150 g
- mayonnaise - 2 tablespoons
- Dijon mustard - 1 teaspoon
- lemon juice freshly squeezed - 1.5 tablespoons
- dill chopped, optional - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Cook the pasta in plenty of salted water according to the instructions on the packet, but leave it slightly firm to the bite (al dente). Drain, rinse with cold water to stop the cooking and drain very well.
- Tear the smoked salmon into smaller pieces with your fingers or cut with a knife.
- Wash the cucumber; if the skin is thick, you can peel it. Cut it in half lengthwise, scoop out the soft seedy centre with a teaspoon and dice the rest finely.
- Wash the pepper, remove the core and seeds and cut into small cubes.
- In a large bowl, mix the yogurt, mayonnaise, Dijon mustard and lemon juice. Season with salt and pepper, taste and adjust the seasoning – the dressing should be well flavoured.
- Add the cooled pasta, cucumber, pepper, chives and optional dill to the bowl with the dressing. Gently mix so the sauce coats all the ingredients evenly.
- Finally, add the pieces of salmon and mix very gently so they do not break up completely.
- Chill the salad in the fridge for at least 20 minutes to let the flavours meld. Stir again before serving and adjust the seasoning if needed.
Storage
Store the salad covered in the fridge for up to 1–2 days. Stir before serving and, if needed, refresh with a spoonful of yogurt or a little lemon juice to brighten the flavour.
This salad is one of my favourite dishes to bring to friends’ houses – it travels well, looks colourful on the table and always disappears quickly. I like to adjust the vegetables to what I have on hand, keeping the smoked salmon and mustard dressing as the flavour base.
