Hot Smoked Salmon Risoni

This recipe is dairy-free.

Prep Time
15 minutes
Cook Time
10 minutes
Serves 1
Hot Smoked Salmon Risoni


Step 1. Whisk together the dressing and mustard. Gently toss the warm pasta, peas and basil in half of the dressing mixture and set aside to cool for 10 minutes.

Step 2. Arrange the lettuce on a serving plate. Top with the risoni, salmon and egg and then drizzle over the remaining dressing mixture.


  • 1 Tablespoon Reduced Fat French Dressing
  • ¼ Teaspoon Dijon Mustard
  • ¼ Cup (60g) Risoni Pasta, cooked and drained
  • 1/3 Cups (32g) Frozen Peas, blanched
  • 1 Tablespoon Shredded Basil, a little reserved for garnishing
  • ¼ Green Oak Leaf Lettuce (64g)
  • 100g Hot Smoked Salmon, thickly sliced
  • 1x 60g Egg, cooked in boiling water for 6 minutes, peeled and cut into wedges

Per serve:

Energy: 2040kj (490kcal)

Protein: 39.9g

Fat: 18.4g

Carbohydrates: 36.7g

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