This is based on a Mary Berry recipe for Salmon Linguine, but you can use any pasta you like. It is also versatile with the salmon, I have used smoked salmon, hot smoked salmon, poached salmon fillets and a combination of them. All with success. It's a light meal but a satisfying one full of flavour.
This recipe is for 2 serves, but you can easily double or triple it.
Ingredients
125 grams pasta
40 grams pine nuts
small knob of butter
2 green onions
juice & grated peel of 1 lemon
60g capers, drained
3 tblspns olive oil
125 g salmon (cooked)
small bunch each of chives and parsley, chopped.
Method
Put pasta on to boil in lots of salted water
Use a hot frypan to brown the pine nuts and then set aside.
Fry the green onions off in the butter, add the oil, lemon and capers and heat for a few minutes.
Add the salmon and cook until just heated through. (Turn off if the pasta is not cooked.)
Drain the pasta when cooked, keep about 1/2 cup of pasta water.
Add the pasta to the salmon mix, combine with the pasta water & pine nuts until you have the consistency of sauce you like. Sprinkle with the chives and parsley.
