Zucchini Spaghetti with Salmon & Crème Fraîche
RECIPE Jo Wilcox
PHOTOGRAPH Mel Jenkins
1 tablespoon olive oil
1 shallot, finely sliced
1 clove garlic, finely diced
1 teaspoon finely chopped preserved lemon peel or lemon zest
200g crème fraîche
1 cup hot water or fish stock
200g flaked wood smoked salmon
fresh dill sprigs (about 1 tablespoon)
2 teaspoons drained capers, roughly chopped
• Peel the zucchini into strips and then slice into fine julienne strips or use a spiralizer tool or julienne peeler.
• Heat the oil in a large frying pan and add the sliced shallot, garlic and lemon and cook over a gentle heat for 1 minute. Add the zucchini strips and toss to coat the strands. Add the crème fraîche, hot water or fish stock and salmon and heat gently for 2-3 minutes until the zucchini is tender. Add the dill and capers and toss to combine. Season to taste.
• Serve in shallow bowls with crispy shallots and extra dill.
Winning wine match
With aromas of wild strawberries and fresh raspberries, Wither Hills Pinot Noir Rosé makes a delicious accompaniment to this salmon dish. The palate is elegant with a delightful creamy texture, balanced nicely with bright acidity. The fresh watermelon colour, with an enticing ice-blue hue, makes it a perfect match for this meal, both visually and to taste.
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