Pasta salad with lemon marinated fennel and salmon

Pasta salad with lemon-marinated fennel, hot-smoked salmon, a creamy dressing, and nuts.

• 4 port pasta (preferably penne, 4 port corresponds to approx. 400 g)
• 150 g green peas
• 1 fennel (approx. 300 g)
• 1 lemon
• 2 tbsp olive oil
• 1 pot of dill
• 1 red onion
• Salt
• Pepper
• 1 dl grated aged cheese
• 2 dl sour cream
• 1 clove of garlic
• 1 dl roasted hazelnuts
• 400 g hot smoked salmon
• 1 packet of green/red heart salad (approx. 200 g)

Method

1. 1
   Put on a pot of water for the pasta, which also holds the green peas.
2. 2
   Fennel: Trim and cut the fennel into thin slices, preferably on a mandolin.
3. 3
   Squeeze juice from half the lemon and mix it and the olive oil with the fennel.
4. 4
   Cut the rest of the lemon into wedges (for serving).
5. 5
   Roughly chop the dill (save a few sprigs for serving).
6. 6
   Peel and thinly slice the red onion and mix it and the dill with the fennel.
7. 7
   Season with salt and pepper.
8. 8
   Cook the pasta according to the instructions on the package, let the green peas cook together with the pasta for the last 2 minutes of the pasta's cooking time.
9. 9
   Dressing: Mix the cheese with the sour cream and press in the garlic.
10. 10
    Season to taste with salt and pepper.
11. 11
    Topping: Coarsely chop the nuts and break the salmon into smaller pieces.
12. 12
    Dress and cut the salad into pieces.
13. 13
    Rinse the pasta and the green peas cold, drain well.
14. 14
    Mix the pasta and green peas with the fennel salad and the salad.
15. 15
    Top with salmon and hazelnuts and serve with a few sprigs of dill and lemon wedges.