smoked salmon, fried capers & lemon oil with fresh fettuccine

Simple yet impressive, this creamy lemon pasta is one you won't want to stop twirling your fork around! A delicious addition to your dinner repertoire.

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Servings

4

Author:

Stephane Meyer, Etto Pasta

Ingredients

  • 300g of smoked salmon, cut in strips
  • 1 tbsp of capers, drained, rinsed and pat-dried
  • 1 tsp of fresh dill, finely chopped
  • 4 tbsp of Mount Zero Lemon Pressed Extra Virgin Olive Oil
  • 2 tbsp of crème fraîche
  • Mount Zero Pink Lake Salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 handful of fresh rocket
  • 500g of fresh fettuccine

Directions

  1. Mix the smoked salmon, half the lemon oil and the chopped dill. Let it marinate for 30min.

  2. Fry the capers in 1 tbsp of lemon oil for 5 minutes until the capers open up. Drain and set aside.

  3. Cook the fresh fettucine for 2 to 3 minutes in heavily salted boiling water. Drain pasta when al dente, reserving a small amount of pasta water.

  4. Add the crème fraiche, season with Pink Lake Salt and cracked pepper, add the rocket and marinated salmon and fried capers to the hot drained pasta. Add reserved pasta water back in and stir to emulsify sauce.

  5. Mix and serve immediately. Finish with a good drizzle of Lemon Pressed Extra Virgin Olive Oil.
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