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Runner bean spaghetti with salmon and capers

Name: Runner bean spaghetti with salmon and capers
Yield: Serves 4
Cuisine: British recipes
Ingredients: 500g trimmed runner beans; Olive oil for frying; 2 heaped tbsp capers, drained and patted dry; 2 tbsp extra-virgin olive oil; Good squeeze lemon juice; 250g hot-smoked salmon, flaked; 5 tbsp crème fraîche; Small bunch each fresh dill and chives, snipped; Handful fresh flatleaf parsley, finely chopped

Published: 29 Mar 17
Updated: 18 Mar 24

Runner bean spaghetti: salty capers and smoky salmon marry together perfectly in this light, low carb summer salad for four.

For a high-protein sumer dish, try our steak and lentil salad.

Easy
March Unwins supplement 2017

Test kitchen approved

Serves 4
Hands-on-time 15 min

Runner bean spaghetti: salty capers and smoky salmon marry together perfectly in this light, low carb summer salad for four.

For a high-protein sumer dish, try our steak and lentil salad.

Nutrition: per serving

Calories: 303 kcal
Fat: 23.3g (8.2g saturated)
Protein: 16.6g
Carbohydrates: 4.9g (4g sugars)
Fibre: 3.8g
Salt: 1.6g

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Ingredients

500g trimmed runner beans
Olive oil for frying
2 heaped tbsp capers, drained and patted dry
2 tbsp extra-virgin olive oil
Good squeeze lemon juice
250g hot-smoked salmon, flaked
5 tbsp crème fraîche
Small bunch each fresh dill and chives, snipped
Handful fresh flatleaf parsley, finely chopped

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Method

Using a bean stringer or sharp knife, shred the runner beans into long strands.
Heat a little olive oil in a pan and fry the capers until crisp. Drain on kitchen paper.
Steam the prepared beans for 3-4 minutes until just tender, toss in a bowl with the remaining ingredients while warm, then season well. Serve scattered with the crispy capers.