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Smoked salmon, lemon & caper pasta
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150g pappardelle pasta
1 tbsp extra virgin olive oil
Zest and juice ½ lemon
1 tsp Dijon mustard
150g pack Waitrose Hot Smoked Scottish Salmon Slices, flaked
4 salad onions, sliced
1 tbsp capers, drained, rinsed and chopped
1 tbsp chopped dill
1. Cook the pasta in boiling water for 4 minutes, drain and return to the pan.
2. Meanwhile, whisk together the oil, lemon zest and juice and the Dijon. Stir into the pasta together with the salmon, salad onions, capers and dill. Season and serve.
Typical values per serving:
This recipe was first published in Thu Mar 30 09:40:00 BST 2017.