Smoked salmon spaghetti with crispy capers
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Smoked salmon spaghetti with crispy capers
Rustle up this one-pan pasta for a budget-friendly midweek treat
Serves: 2
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
556Kcal
Fat
16gr
Saturates
6gr
Carbs
75gr
Sugars
4gr
Fibre
6gr
Protein
26gr
Salt
2gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 30g drained capers
- ½ tsp olive oil
- 200g spaghetti
- 100g lighter crème fraîche
- zest and juice of ½ lemon
- 100g smoked salmon trimmings, chopped
- 1 x 60g pack rocket
Step by step
- Pat the capers dry on kitchen paper. Heat the olive oil in a large saucepan and fry the capers for 3-5 minutes, until darkened and crispy. Remove to a kitchen paper-lined plate.
- Wipe out the pan and fill with salted boiling water. Cook the spaghetti according to pack instructions.
-
Drain the pasta and return to the pan with the crème fraîche, lemon zest and juice, smoked salmon and rocket. Stir well to coat and season well with black pepper. Divide between two shallow bowls and serve topped with the crispy fried capers.Good to knowSmoked salmon trimmings add a touch of luxury to midweek, at a fraction of the cost compared to smoked salmon slices. In addition to pasta, try folding them through scrambled eggs, adding to risotto or pairing with cream cheese in a sandwich.
