I have been playing around lately with blended nuts and seeds as a base for creamy dips and dressings – sunflower seeds blended into dips, cashews blended into a cheesey filling for stuffed zucchini flowers. Using nuts and seeds not only adds depth and flavour, it also provides added nutrients to the dish.
After reading Heidi’s Horseradish dressing the other day, I realised that I hadn’t had one of my favorite pasta dishes in a while. The original recipe here belongs to my friend Tess (if you haven’t checked out her other delicious salmon recipe on here, I strongly suggest you do, its a winner!)
I decided to change it around a little and use blended cashews in place of sour cream for the horseradish sauce. Originally I thought I would just use zucchini pasta as I envisioned the sauce being quite heavy, but the end product was actually quite light (plus I was quite hungry!) so I used a combination of spiralised zucchini and wholewheat pasta.
The end result was amazing, horseradish and salmon compliment each other beautifully and if you’re a fan of either I strongly suggest you give this dish a go.
*Also, if you haven’t entered my competition to enter a copy of Julia Mueller’s amazing new cookbook Delicious Probiotic Drinks, there’s still time. Head over to my previous post here and leave me a comment for your chance to win.
Smoked salmon, zucchini and horseradish pasta
Variations on this dish: vegetarians/vegans can omit the salmon and double the amount of fried zucchini; those who are gluten or grain free can replace the pasta completely with spiralised zucchini
1/3 cup cashews
1/2 lemon, juiced
1/2 Tbsp horseradish
3 Tbsp water
1/2 Tbsp sugar (or stevia)
Salt and pepper to taste
100g thin spaghetti
2 small zucchini, one sliced, one spiralised
2 Tbsp capers
150g hot smoked salmon, flaked
To make the cashew dressing, place the cashews in a bowl with 1 cup of water. Allow to sit for at least 6 hours, then add to a food processor with the other dressing ingredients and process until combined and creamy.
Heat a large frypan over medium to high heat and add a little oil. Add the sliced zucchini and fry a few minutes on each side until golden brown.
Meanwhile, cook the spaghetti according to packet directions. Add the zucchini noodles in the last minute of cooking, and then drain and allow to cool slightly. Add the pasta, fried zucchini, salmon and capers to a bowl and toss to combine. Stir through the dressing, and serve topped with extra capers and cracked black pepper.