Smoked Salmon spaghetti

Smoked Salmon spaghetti
  • Serves 2
  • Prep Time: 10 mins
  • Cook Time: 20 mins


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


  1. 1

    Open the pack of smoked salmon and cut the salmon into strips

  2. 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. 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. 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. 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. 6

    Divide onto 2 plates or pasta bowls


Dinner ideas

Smoked Salmon spaghetti with broad beans, capers and mascarpone