Smoked salmon pasta

Smoked salmon pasta

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  • 4
  • Easy
  • Pescatarian
  • 10 minutes
  • 10 minutes
  • Klein Roosboom Bandana Blanc


  • 2 leeks, finely chopped
  • Olive oil for frying
  • 2 red onions, sliced
  • 2–3 t capers, drained and squeezed to burst
  • 500 g fettucine
  • 3 T ready-made lemon butter
  • 400 g smoked salmon
  • 150 g Philadelphia cream cheese
  • 2-3 lemons, sliced and grilled until caramelised
  • Fresh dill to garnish
  • Maldon salt and freshly ground lemon pepper to taste

Cooking Instructions

In a pan over a medium to low heat, gently sweat the leeks in a drizzle of olive oil until they are glossy and soft. Remove from the pan and set aside.

Tip the dressed pasta onto a serving platter and top with the torn or rolled smoked salmon, crumbled cream cheese, deep-fried capers, lemon slices and fresh dill.

Season to taste and serve immediately.

TASTE Recipe by: TASTE
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