Salmoonish Pasta Salad

20 min
4 servings


  • 1 dl vegan mayonnaise (Kavli, Hellmans or Ärtonnaise)
  • 150g defrosted Salmoonish
  • 400g penne pasta
  • 200g cherry tomatoes
  • 1/4 leek
  • 65g baby spinach
  • 1 dl Planti Sour dream
  • 0.5 dl fresh dill, chopped
  • 2/3 tbsp dijon mustard
  • 0.5 lemon, the juice
  • Salt and pepper



Defrost the Salmoonish ahead of time.


Start by cooking the pasta. When it’s al dente, remove the water and pour cold water onto it to make it stop cooking. Add some rapeseed oil and salt.


Slice the tomatoes in halves and shred the leek.


Prepare the dressing by chopping the dill and mix with all remaining ingredients. Add salt, pepper and lemon after tasting.


Mix the dressing with the pasta, Salmoonish and the vegetables. Serve with some dill on the top and one lemon wedge.

About the chef Gustav Johansson

Gustav Johansson from Jävligt Gott is a cookbook author and food blogger at Sweden's biggest vegan food blog. Gustav has contributed to many amazing recipes here with Hooked.
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More about Jävligt Gott

Gustav runs the Swedish food blog Jävligt Gott which contains a variety of easy vegan recipes. Check out Jävligt Gott and even sign up to Gustav's email newsletter for more information.

Cooking with hooked