Any smoked fish will go with the flavours in this pasta.
Ingredients
- 180g linguine
- 1 tbsp olive oil
- 1 small onion
- 130ml crème fraîche
- 1 tbsp horseradish
- 1 lemon
- 1 heaped tbsp capers
- 140g smoked salmon
- A handful of baby spinach leaves
Method
- 1. Cook 180g linguine in a large pan of salted boiling water for 8-10 minutes, until al dente. Meanwhile, heat 1 tbsp olive oil in a frying pan and sweat 1 small onion, finely chopped, for 10 minutes, until softened.
- 2. Add 130ml crème fraîche, 1 tbsp horseradish and the zest of 1 lemon. Simmer for 3 minutes, adding a splash of water if you need to. Stir through 1 heaped tbsp capers, rinsed, 140g smoked salmon, torn into bite-size pieces, and a good handful baby spinach leaves. Season with cracked black pepper.
- 3. Drain the pasta, then toss it through the sauce, pile onto plates and serve with lemon wedges to squeeze over.