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Smoked salmon and caper linguine recipe


Every Tuesday on the Majestic blog we feature a recipe from the delicious. magazine website matched up with the perfect wine pairings. It’s Bottoms up Tuesday!

This week Lizzie Kamenetzky makes a quick and easy, no fuss smoked salmon pasta that is perfect for a mid-week meal, and it’s made with just five ingredients.

Ingredients

  • 400g linguine or spaghetti
  • 200g smoked salmon trimmings
  • 2 tbsp capers, drained and roughly chopped
  • 4 tbsp crème fraîche
  • 2 tbsp roughly chopped fresh dill
  • PLUS… 2 tbsp extra-virgin olive oil

Method

  1. Cook the pasta in boiling salted water for 10 minutes for al dente or until cooked to your liking. Drain, reserving a little of the cooking water in the pan, then return the pasta to the pan and toss with the oil.
  2. Return to a very low heat and stir through the remaining ingredients. Season with lots of black pepper and a little salt, then serve immediately.

Nutritional info per serving: 523kcals, 15.7g fat (5.5g saturated), 25.5g protein, 74.9g carbs, 3.5g sugar, 3g salt

Chef’s tip: This is great served with lemon wedges to squeeze over or, for more of a kick, horseradish.

Chris’ Wine Pairing

Saint Michel Blanc Perlé 2010, PDO Gaillac, France
£7.99 or £6.99 when you buy 2 bottles
Creamy pasta dishes demand wines with a bit of zip and freshness to cut through the sauce. Sauvignon Blanc is an obvious choice but why not try something a little different from the southwest of France? Made from local varieties of Muscadelle and Mauzac, this has focused lemon, grapefruit and crunchy pear flavours. Perlé is the French term for lightly sparkling – little bubbles (or pearls) that, along with a backbone of crisp acidity, really lift this dish.

Prestige Parcels Sauvignon Blanc 2010/11, Marlborough, New Zealand
£11.99 or £8.99 when you buy 2 bottles
Then again, why not go for the obvious choice of a New Zealand Sauvignon? Pound for pound they don’t come much better than this stunner. Sourced from premium producers in the Wairau Valley and bottled under Majestic’s own label, its abundant grapefruit, gooseberries and mouth-watering acidity take the pasta to another level.

  • M Fielden

    I have been making this for several years using lemon flavoured ‘Tagliolini Limone’
    A family favourite.

    • William James

      Hopefully these wine pairings will make it even better!