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Smoked salmon and caper tagliatelle


Serves: 2
timePrep time: 15 mins
timeTotal time:
Smoked salmon and caper tagliatelle
Recipe photograph by Ant Duncan

Smoked salmon and caper tagliatelle

This pasta dish contains an impressive 24 grams of protein plus heart-healthy omega 3

Serves: 2
timePrep time: 15 mins
timeTotal 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

  1. Cook the tagliatelle in a large pan of salted boiling water for 8-9 minutes, or until al dente.
  2. Meanwhile, combine the yogurt, lemon zest and juice, capers and black pepper in a bowl.
  3. Reserve a mugful of the pasta cooking water, then drain the tagliatelle into a colander.
  4. Return the empty pasta pan to the hob, heat the olive oil and cook the chopped spring onions for 1 minute.
  5. 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.

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