Three great recipes for rugby players

Cook these mouth-watering, healthy dishes, brought to you by Sea Harvest every week.

Smoked salmon salad

Wild salmon are amazing creatures. Born in the gravel of freshwater streams and rivers, they gradually make their way to saltwater oceans, undergoing along the way certain physical changes that help them adapt. Then, at the end of their lives, often risking being caught in the giant jaws of grizzly bears, they return to their birthplace to spawn. And the cycle continues.

Unfortunately, pollution, dams and overfishing have threatened this cycle of life. Atlantic salmon, which once migrated up such mighty rivers as the Hudson, Thames, Seine and Rhine, are now severely depleted. Right now, in South Africa, chances are you’re eating farmed salmon.

Serves: 6-8

350g macaroni or penne pasta
¼ tsp (1.25ml) dried basil
¼ tsp (1.25ml) dried oregano
A pinch of dried rosemary
A pinch of dried thyme
4 tbsp (60ml) milk
250g smoked salmon, cut in small stripes
1 clove garlic, minced
1 small carrot, shredded or grated
20 pitted black olives, cut in halves
3 tbsp (45ml) mayonnaise
¼ tsp (1.25ml) paprika
2 tbsp (30ml) olive oil
Salt and pepper to taste

1. Cook pasta according to cooking instructions on the packaging. Drain and rinse until the pasta is cold to the touch.
2. While the pasta is cooking, take the dried herbs and rub them between your hands into a small bowl add the milk, stir and let soak.
3. Place the cold pasta in large bowl; add the sliced salmon, garlic, carrots and olives.
4. Mix the mayonnaise, paprika and oil in a separate bowl until smooth, add the herb-milk mixture. Pour the dressing over the pasta and stir through. Season with salt and black pepper.
5. Place in the fridge for at least 1 hour. Salad should not have a dry appearance.
6. For variety and when in season, tomatoes, cucumbers, radishes, or peas may be added to the salad.

Sea Harvest fish burgers with star shaped sweet potato chips and sweet chilli mayonnaise

Serves: 6

450g Sea Harvest Fish Burgers
6 small burger buns
Sliced tomato
6-7 tbsp (100ml) mayonnaise
3 tbsp (45ml) sweet chilli sauce
2 cups (500g) sweet potato, peeled and cut into thick slices
Oil for deep frying

1. Prepare fish according to cooking suggestions on packaging.
2. Mix the mayonnaise and the sweet chilli sauce together.
3. Using a star shaped cookie cutter, cut the sweet potato slices into stars.
4. Heat the oil to 200°C in a large pot and fry the sweet potato stars until golden brown and cooked through.
5. Assemble the fish burger on small burger buns and serve with star shaped sweet potato chips and sweet chilli mayonnaise.

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