Smoked salmon, dill & lemon linguine

  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes

Serves: 2


1 tbsp olive oil
1 fennel bulb (about 160g), hard core removed, finely diced and any fronds reserved
150g linguine
½ lemon, zest and juice
75g essential Waitrose Reduced Fat Soft Cheese
100g pack Waitrose Mild Scottish Oak Smoked Salmon, cut into strips
Handful chopped dill


1. Heat the oil in a large frying pan and gently sauté the fennel with a pinch of salt for 10-12 minutes until softened and just starting to turn golden.

2. Bring a separate large pan of salted water to the boil, add the linguine and simmer for 9 minutes. Just before draining, scoop out and reserve a large mug of the cooking water, then drain the pasta.

3. Add the lemon zest and 1 tbsp juice, the soft cheese and 100ml cooking water to the fennel, stirring to combine over a high heat. Take off the heat, toss the linguine through the sauce, then stir through the salmon, dill and any reserved fennel fronds. Divide between plates, season with black pepper and serve immediately.


Cook’s tip
The pasta cooking water contains lots of starch, which helps to create a silky, creamy sauce to coat the strands of the linguine.