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.
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.
|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|
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.