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Smoked salmon and caper linguine

Published: 31 Mar 11
Updated: 18 Mar 24

Made with just five ingredients, this easy pasta recipe combines smoked salmon, crème fraîche, capers and fresh dill in a creamy sauce, making it a perfect midweek meal.

Easy
April 2011

Test kitchen approved

Serves 4
Hands-on time 15 minutes

Made with just five ingredients, this easy pasta recipe combines smoked salmon, crème fraîche, capers and fresh dill in a creamy sauce, making it a perfect midweek meal.

Nutrition: per serving

Calories: 523kcals
Fat: 15.7g (5.5g saturated)
Protein: 25.5g
Carbohydrates: 74.9g (3.5g sugars)
Salt: 3g

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Ingredients

400g linguine or spaghetti
200g smoked salmon trimmings
2 tbsp capers, drained and roughly chopped
4 tbsp crème fraîche
2 tbsp roughly chopped fresh dill
2 tbsp extra-virgin olive oil

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Method

Cook the pasta in boiling salted water for 10 minutes for al dente or until cooked to your liking. Drain, reserving a little of the cooking water in the pan, then return the pasta to the pan and toss with the oil.
Return to a very low heat and stir through the remaining ingredients. Season with lots of black pepper and a little salt, then serve immediately.

Recipe from April 2011 Issue

Nutrition

Nutrition: per serving

Calories: 523kcals
Fat: 15.7g (5.5g saturated)
Protein: 25.5g
Carbohydrates: 74.9g (3.5g sugars)
Salt: 3g

delicious. tips

This is great served with lemon wedges to squeeze over or, for more of a kick, horseradish.
Creamy pasta dishes demand wines with a bit of zip and freshness to cut through the sauce. Sauvignon Blanc is an obvious choice.