Your Kiwi Diamond Recipes

Smoked salmon and walnut spirals with Moroccan dressing by Paul Jobin



    • 180gm Diamond Spirals
    • ¼ Red onion, peeled and thinly sliced
    • 3 cloves Garlic, peeled & sliced thinly
    • 60gm Salami, cut into strips
    • 1tsp Sea salt flakes
    • 50gm Walnuts, smashed
    • 160gm Fresh asparagus, stems chopped, tips kept whole
    • ½ cup Pasta cooking water
    • 100gm Smoked salmon off cuts
    • ½ bottle Cotterill and Rouse Moroccan Dressing


      • Bring a large saucepan of salted water to the boil, add the spirals and cook for 12 minutes.
      • Drain, retaining ½ cup of the pasta liquid.
      • Heat a large sauté pan, add a little rice bran oil, stir fry the onion, garlic, salami until coloured. Season with sea salt
      • Add the walnuts, asparagus and pasta liquid, reduce slightly, add the smoked salmon and Moroccan Dressing.
      • Toss together in a bowl and serve with grilled BBQ flatbread.

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