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Mary Berry’s Lemon and Caper Salmon Linguine

Mary Berry's salmon linguine will be on the table in a flash. With plenty of fresh lemon and capers to complement the creamy salmon sauce, it's a winner of a midweek meal.

From the book

Introduction

A super, quick, mid-week supper. The sharpness of the capers and lemon cuts through the creaminess of the salmon and pasta. Use tagliatelle, spaghetti or pappardelle, if preferred to linguine. Hot-smoked salmon is fresh salmon which has been lightly hot smoked, so the texture is more like cooked salmon than smoked salmon.

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Ingredients

225g (8oz) linguine
75g (3oz) pine nuts
Small knob of butter
6 spring onions, trimmed and finely sliced
6 tbsp olive oil
juice of 2 lemons
115g (4oz) capers from a jar, drained
Small bunch of chives, chopped
Small bunch of parsley, leaves chopped
200g (7oz) hot-smoked salmon flakes or fillets

Method

Cook the pasta in boiling salted water according to the packet instructions. Drain, reserving 75ml (2½fl oz) of the pasta water.

Place a frying pan over a high heat. Add the pine nuts and cook for a few moments until toasted and golden brown. Remove and set aside.

Add the butter and spring onions to the pan, and fry for a few moments. Pour in the oil, lemon juice and capers and heat for a moment.

Add the cooked pasta, reserved pasta water, herbs and salmon. Season with salt and freshly ground black pepper, and toss gently over the heat.

Serve at once with the toasted pine nuts sprinkled over the top.

Mary’s Tips: Best made and served. Not suitable for freezing.

Reviews

5 out of 5 stars

5 Ratings

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5 Comments

    default user avatar Charlie

    Very nice. I used thinly sliced cold smoked salmon which cooked within seconds of being mixed with the pasta and I think I prefer that to hot smoked salmon.

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    default user avatar Pete Turner

    This has fast become a regular favourite. So tasty and nutritious. One tip: prep and measure out all the ingredients in advance, because once you start cooking things happen very quickly!

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    default user avatar Andrea Riley

    This is now a go too supper. It’s delicious and nutritious and so easy to make.

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    default user avatar Chritine Glover

    Fabulous

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    default user avatar Shaz

    I have made this for decades… (we add prawns too) everyone loves it…however, the addition of the pine nuts is genius! That’s the only new bit we have now added. Dinner in under 10 minutes which is both nutritious and tasty! Also using far less energy(electricity) which in these cost of living times is useful.

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