Save to your scrapbook
Roasted salmon and watercress linguine
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
250g essential Waitrose linguine
100g bag Waitrose watercress
½ lemon, zest and a squeeze of juice
75g Waitrose fat-free fromage frais
100g Waitrose kiln-roasted Scottish salmon flakes
1. Cook the linguine in a large pan of boiling water according to pack instructions until al dente. Drain, reserving a cupful of the cooking water, and set aside.
2. Meanwhile, place half the watercress, lemon zest and juice and the fromage frais into a small blender. Season with freshly ground black pepper and blend until smooth.
3. Stir the watercress sauce through the cooked linguini. Add about 100ml of the reserved water to loosen the sauce if required. Stir in the remaining watercress and salmon flakes, and serve.
Watercress is delicious paired with salmon and smoked fish, such as trout and mackerel. The tender leaves are great for lightly wilting into warm pasta. Rocket and baby spinach leaves also work well.
Typical values per serving:
This recipe was first published in January 2013.