Smoked salmon and caper tagliatelle
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Smoked salmon and caper tagliatelle
Recipe by Joy Skipper
This pasta dish contains an impressive 24 grams of protein plus heart-healthy omega 3
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
456Kcal
Fat
13gr
Saturates
4gr
Carbs
58gr
Sugars
5gr
Fibre
5gr
Protein
24gr
Salt
1.8gr
Joy Skipper
Joy is a food stylist, recipe developer, food writer and registered nutritionist.
See more of Joy Skipper’s recipes
Joy Skipper
Joy is a food stylist, recipe developer, food writer and registered nutritionist.
See more of Joy Skipper’s recipes
Ingredients
- 150g dried tagliatelle
- 75g Greek-style natural yogurt
- zest of ½ lemon, plus 2 tsp juice and wedges to garnish
- 1 heaped tbsp capers
- ½ tsp freshly ground black pepper
- ½ tbsp olive oil
- 3 spring onions, chopped
- 100g smoked salmon, torn
- 40g watercress, roughly torn
Step by step
- Cook the tagliatelle in a large pan of salted boiling water for 8-9 minutes, or until al dente.
- Meanwhile, combine the yogurt, lemon zest and juice, capers and black pepper in a bowl.
- Reserve a mugful of the pasta cooking water, then drain the tagliatelle into a colander.
- Return the empty pasta pan to the hob, heat the olive oil and cook the chopped spring onions for 1 minute.
- Reduce to a low heat and stir in the yogurt mixture, the smoked salmon and watercress. Toss the pasta through, adding 1-2 tablespoons of the reserved pasta water to help loosen the sauce. Heat gently for 1-2 minutes, then divide between two warm bowls and serve with lemon wedges.
