Smoked Salmon spaghetti with broad beans, capers and mascarpone
Smoked Salmon spaghetti with broad beans, capers and mascarpone

Dinner

Smoked Salmon spaghetti with broad beans, capers and mascarpone

20 mins

Cooking

2

Portions

Mowi cold smoked salmon slices
Buy at Buy at

Subject to store availability

Ingredients

  • Smoked salmon – 1 pack
  • Butter – 30g
  • Spaghetti – 200g
  • Fennel – finely sliced – ½ bulb (about 60g)
  • Peas (fresh or frozen) – 50g
  • Broad beans (fresh or frozen) – 50g
  • Lemon – zest & juice – juice of ½ lemon and 1 tsp of lemon zest
  • Mascarpone – 3 tbsp (90g)
  • Fresh dill chopped – 2 tsp
  • Capers nonpareil (mini cocktail capers) – 2 tsp
  • Salt & freshly ground pepper – to taste
Smoked Salmon spaghetti with broad beans, capers and mascarpone

Method

  1. Open the pack of smoked salmon and cut the salmon into strips
  2. Bring a large pan of salted water to the boil. Add the pasta and cook as per the instructions. Add the, peas and broad beans to the pasta for the last 3 minutes of cooking.
  3. While the pasta is cooking in a pan, melt the butter and add the fennel and capers and gently cook for 2-3 minute.
  4. Add the mascarpone and 1-2 ladles of the pasta water (about 150ml). Simmer and stir for a 2-3 minutes or until the mascarpone becomes a sauce-like consistency. Add the lemon juice, zest, dill and stir through.
  5. Drain the pasta and vegetables well and add to the sauce (before draining the pasta reserve a little more pasta water). Add the smoked salmon and mix through the pasta. If the sauce is a little thick when mixed through the pasta, loosen it with a spoonful of pasta water.
  6. Divide onto 2 plates or pasta bowls
    Divide the smoked salmon pasta between 2 pasta bowls
Mowi cold smoked salmon slices
Buy at Buy at

Subject to store availability

Ingredients

  • Smoked salmon – 1 pack
  • Butter – 30g
  • Spaghetti – 200g
  • Fennel – finely sliced – ½ bulb (about 60g)
  • Peas (fresh or frozen) – 50g
  • Broad beans (fresh or frozen) – 50g
  • Lemon – zest & juice – juice of ½ lemon and 1 tsp of lemon zest
  • Mascarpone – 3 tbsp (90g)
  • Fresh dill chopped – 2 tsp
  • Capers nonpareil (mini cocktail capers) – 2 tsp
  • Salt & freshly ground pepper – to taste

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