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Sea Food And Dill Salad
(by ABEL
from Lahore)
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Ingredients:
Firm white fish fillets 750 g
Cut into in cubes
Lemon jucie 2 tbsp
Cayenne pepper
Chopped fresh dill 2 tbsp
Freshly ground black pepper
Spinach fettuccine 125 g
Tomato fettuccine 125 g
Plain fettuccine 125 g
Zucchini cut into matchsticks 3
Carrots 2 cut into matchstick
Stalks celery 2
Dill Dressing:-
Dijonmustard 1 tbsp
Chopped fresh dill 2 tbsp
Lemon juice 2 tbsp
Vegetabke oil 4 tbsp
Black pepper
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Method:
• Place fish, lemon juice, dill, cryenne pepper and black pepper to taste in a bowl. Toss to combine and set aside to marinate for 40 minutes
• Cook spinach, tomato and plain fettuccine together in boiling water in a large saucepan following packet direction. Drains, rinse under cold running water, then drain again and set aside to cool
• Steam or microwave zucchini, carrots and celery separately for 2 minutes or until just tender refresh under cold running water and set aside to cool completely
• Drain fish and place fish fettuccine zucchini, carrots and celery in a large salads bowl
• To make dressing place mustard, dill lemon juice, oil and black pepper to taste in a screwtop jar and shake to combine pour dressing over salad and toss gently serve
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