SMOKED SALMON AND CRPER LINGUINE

• porce: r

Ingredience

320g linguine

2 tbsp extra-virgin olive oil

200g smoked salmon, chopped

2 tbsp capers, drained and roughly chopped

Zest of I lemon

4 tbsp creme fraiche

Salt and black pepper

4 tbsp fresh dill, chopped

To serve:

Lemon wedges

Pokyny

1 Bring a large pan of salted water to a boil over a high heat and cook the pasta according to package instructions.

2 Drain, reserving a little of the cooking water in the pan. Return the pasta to the pan and toss with the oil.

3 Return to a very low heat and stir through the salmon, capers, lemon zest and creme fraiche. Season with plenty of black pepper. Divide amongst four serving bowls and serve with some lemon wedges for squeezing.