Mary Berry’s speedy salmon linguine is a rapid addition to your dinner table. Featuring a creamy salmon sauce enhanced by the zest of fresh lemon and the tang of capers, it’s a midweek meal triumph. The sharp flavours of capers and lemon provide a delightful contrast to the richness of the salmon and pasta. Opt for tagliatelle, spaghetti, or pappardelle if you prefer.
Why you’ll like it
Here are a few reasons why you’ll fall in love with Mary Berry’s Lemon and Caper Salmon Linguine:
- The combination of lemon, capers, and salmon creates a burst of flavours that will leave your taste buds dancing.
- The dish is quick and easy to make, perfect for a weeknight dinner or a special occasion.
- The toasted pine nuts add a delightful crunch to every bite.
- The fresh herbs bring a vibrant and aromatic element to the dish.
- The recipe is versatile and can be easily customized to suit your preferences.
Mary Berry Salmon Linguine Recipe
What is this Salmon Linguine Recipe Mary Berry?
Mary Berry’s Lemon and Caper Salmon Linguine is a delightful pasta dish that brings together linguine, pine nuts, spring onions, lemon juice, capers, herbs, and hot-smoked salmon. The linguine is cooked to perfection and then tossed in a flavorful sauce made with lemon juice, capers, and herbs. The dish is finished off with toasted pine nuts for an added crunch.
This recipe takes Salmon Linguine to a whole new level by incorporating the tangy flavours of capers and the nuttiness of pine nuts. These additional ingredients add depth and complexity to the dish, making it even more irresistible.
- Linguine – 225g (8oz) linguine
- Pine nuts – 75g (3oz) pine nuts
- Butter – Small knob butter
- Spring onions – 6 spring onions, trimmed and finely sliced
- Olive oil – 6 tbsp olive oil
- Lemon juice – Juice of 2 lemons
- Capers – 115g (4oz) capers from a jar, drained
- Chives – Small bunch of chives, chopped
- Parsley – Small bunch of parsley leaves, chopped
- Hot-smoked salmon – 200g (7oz) hot-smoked salmon flakes or fillet
How to make Salmon Linguine Mary Berry
- Cook the pasta. Cook the pasta in boiling salted water following the packet instructions. Drain, saving 75ml (2½fl oz) of the pasta water.
- Prepare the sauce. In a frying pan over high heat, toast pine nuts until golden brown. Set aside. Add butter and spring onions to the pan, frying briefly. Pour in oil, lemon juice, and capers, heating briefly.
- Combine. Combine the cooked pasta, reserved pasta water, herbs, and salmon. Season with salt and freshly ground black pepper, tossing gently over the heat.
- Serve. Serve immediately, with toasted pine nuts sprinkled on top.
- Make sure to reserve some pasta water before draining the linguine. It helps create a silky sauce.
- Toasting the pine nuts brings out their natural flavours. Keep an eye on them as they can burn quickly.
- Adjust the amount of lemon juice and capers according to your taste preferences.
- Add some crushed red pepper flakes for a hint of heat.
- Replace the hot-smoked salmon with grilled or poached salmon for a different texture.
- Experiment with different herbs like dill or basil for a unique twist.
Serving Lemon and Salmon Linguine
Enjoy Mary Berry’s Lemon and Caper Salmon Linguine as a main course or serve it as a side dish alongside a fresh green salad. It pairs well with a crisp white wine or a refreshing lemonade.
Storage Salmon Linguine
This dish is best enjoyed immediately and is not suitable for freezing. It’s recommended to consume it fresh to savour all the flavours and textures.
You might like more…
MORE SEAFOOD RECIPES:
- Mary Berry Potato Salad with Salmon and Prawns
- Jamie Oliver Miso Salmon with Green Tea
- Red Salmon Curry with Goji Berries
- Mary Berry Fish Pie
- Smoked Salmon and Prawn Risotto
Get ready to tantalize your taste buds with Mary Berry’s delicious Lemon and Caper Salmon Linguine! This mouthwatering pasta dish is bursting with flavors of zesty lemon, briny capers, and succulent hot-smoked salmon. It’s a perfect combination of freshness and richness that will leave you craving for more.
- 225 grams (8 ounces) linguine
- 75 grams (3 ounces) pine nuts
- Small knob of butter
- 6 spring onions, trimmed and finely sliced
- 6 tablespoons olive oil
- juice of 2 lemons
- 115 grams (4 ounces) capers from a jar, drained
- Small bunch of chives, chopped
- Small bunch of parsley, leaves chopped
- 200 grams (7ounces) hot-smoked salmon flakes or fillets
Mary’s Tips: Best prepared and enjoyed fresh. Not suitable for freezing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying, Boiling
- Cuisine: Italian
Keywords: smoked salmon linguine, salmon linguine, pine nuts, capers, Mary Berry Salmon Linguine, Mary makes it easy