An elegant pasta salad of chives and salmon roe is served with a side of creamy cauliflower soup.


  • Pasta Salad

  • 500 g Rigatoni or Penne Thick pasta

  • 3 tablespoons Salmon Roe Yarra Valley is the best

  • 1 bunch chive

  • 6 Hard Boiled Eggs cut into quarters

  • Cauliflower Soup

  • 1 Onion sliced roughly

  • 2 Garlic Cloves

  • 1 tablespoon Butter

  • 1 tablespoon Olive Oil

  • 1 cauliflower

  • Chicken or vegetable stock To cover cauliflower in pot

  • 0.75 cup thickened Cream

  • sea salt

  • White pepper


  • Pasta Salad:

  • 1.

    Cook the pasta and refrigerate with a touch of oil tossed through it to stop sticking.

  • 2.

    Mix the soup through the pasta, just enough to coat (you don’t want it swimming)

  • 3.

    Toss in the chives, eggs and salmon roe and serve.

  • 4.

    Adjust seasoning if needed.

  • Cauliflower Soup:

  • 1.

    Fry off the onion and chopped garlic in the oil and butter in a saucepan until soft(but with no colour)

  • 2.

    Add in the cauliflower and stock

  • 3.

    Bring to the boil and simmer for 20 minutes or until the cauliflower is soft.

  • 4.

    Puree in a food processor or blender, then pass through a sieve (so as not to have lumps)

  • 5.

    Add in the cream and season with the salt & pepper to taste.

  • 6.

    Chill in the fridge until ready to use.

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