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Smoked salmon and pea risoni with coriander mojo
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Mojo sauce made with spicy peppers, garlic and herbs from the Canary Islands, Cuba, and the Caribbean. Perfect for marinating or topping grilled meats.
Ingredients:
  • 400g risoni pasta (orzo)
  • 120g pea
  • Zest and juice of 1 lemon
  • 18.20 gm olive oil
  • 1.25 gm mild paprika
  • 40.00 ml toasted pine nuts
  • 6 spring onions, thinly sliced
  • 125.00 ml coriander leaves, chopped
  • 4 (2 x 175g packs) hot-smoked salmon portions (see note)
  • 1 small green capsicum, roughly chopped
  • 125.00 ml flat-leaf parsley leaves
  • 125.00 ml coriander leaves
  • 125.00 ml long green chilli, seeds removed, chopped
  • 1 garlic clove
  • 2 tsp white wine vinegar
Instructions:
  • Boil the risoni in a large saucepan as per the packet instructions. Toss in the peas during the final 3 minutes of cooking. Drain the pasta and peas, rinse under cold water, then transfer to a large bowl.
  • As the pasta cooks, smoothly blend all mojo ingredients in a blender until well-seasoned with salt and pepper.
  • Combine a third of the mojo with the pasta, lemon zest, lemon juice, oil, paprika, pine nuts, spring onion, and coriander. Flake the salmon with a fork, mix it into the pasta, and season with salt and pepper. Serve the dish with a drizzle of the remaining mojo.

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