Ingredients

Method

• 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

Method

Ingredients

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.