Mary Berry Salmon Pasta (Smoked Salmon Linguine)

Calories: 641.5|Fat: 41.28|Carbohydrates: 50.73|Protein: 20.19 |

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Mary Berry's smoked salmon linguine: creamy sauce with lemon zest & capers. Quick midweek meal with signature flavor contrast. Perfect for busy nights

Are you craving salmon pasta or wondering what to do with leftover hot smoked salmon? Try our cream-free salmon pasta recipe, offering a modern take on a classic 80s Italian dish. You’ll still enjoy the creamy texture without using cream, thanks to our helpful tips.

Mary Berry takes Salmon Linguine up a notch, infusing it with the tang of capers and the nutty crunch of pine nuts. These extra touches add depth and flavor, making the dish even more irresistible. – Caroline

Why You’ll Like It

Flavorful Twist: Mary Berry’s smoked salmon linguine offers a delightful twist with tangy capers and nutty pine nuts, creating a burst of flavour.
Choice of Pasta: This dish goes well with any pasta shapes like farfalle, tagliatelle, fusilli, penne or linguine, cooked “al dente” to perfection. Each shape adds its unique texture, enhancing the dining experience. The recipe will also make a nice risotto.
Easy and Quick: This recipe is incredibly easy and quick to prepare, perfect for busy evenings.
Lighter Option: The recipe uses a lot less pasta than other similar recipes while also skipping the cream. Instead, it combines healthier fats from nuts and olive oil, offering a lighter alternative without sacrificing flavour.
Balanced Macros: With a thoughtful balance of protein from salmon (50g), moderate carbohydrates from pasta (50g), and healthy fats from nuts and olive oil, this dish provides a well-rounded meal. Like many Mediterranean dishes, this recipe can support your nutritional goals while still being delicious and satisfying if eaten in moderate portions.
In short:
- Light, No Cream and Fewer Carbs
- Al dente
- Any Shape Of Pasta Cooked Al Dente
- Easy Gourmet Dish

Salmon Linguine Recipe Mary Berry

Author Caroline Sciberras

Servings 4

Calories 641.5

Prep Time 5

Cook Time 15

Fat: 41.28|Carbohydrates: 50.73|Protein: 20.19

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Description

Mary Berry's smoked salmon linguine: creamy sauce with lemon zest & capers. Quick midweek meal with signature flavor contrast. Perfect for busy nights

Ingredients

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

Instructions

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.

Mary’s Tips: Best prepared and enjoyed fresh. Not suitable for freezing.

Tips & Tricks

Perfect Pasta: Cook pasta al dente to retain its texture, and reserve some pasta water to adjust sauce consistency if needed.
Creamy Pasta without Cream: Make sure to reserve some pasta water before draining the linguine. It helps create a silky sauce. After draining the pasta al dente, transfer it to a pan with the sauce and gradually add its cooking water. This allows the pasta to release starch, resulting in a velvety texture.
Toasting Nuts: Keep an eye on pine nuts while toasting to prevent burning. They should be golden brown and fragrant.
Balancing Flavors: Adjust lemon juice and capers to suit your taste preference for a perfect balance of tanginess.

Variations and Ingredient Substitutions

Tomato Pasta with Salmon: If you enjoy tomato-based sauces, enhance your pasta with salmon without cream by adding 150g of piccadilly-type cherry tomatoes. Let them cook in the pan with the salmon for about 10 minutes to infuse the dish with their vibrant flavors.
Spicy Pasta with Salmon and Pink Pepper: For a bolder kick, swap out black pepper for pink pepper berries, which pair wonderfully with salmon. Their unique flavour adds a delightful intensity to the dish.
Fresh Lemon Zest: For a burst of freshness, sprinkle grated lemon zest over your pasta with salmon. The zesty aroma will elevate the flavours and brighten up the entire dish.
Salmon and Pesto Pasta: Prepare this recipe as usual and then toss it with a generous amount of Ligurian pesto just before serving.
Capers: Omit if you don’t have them handy or simply don’t like them
Pine nuts: You can swap them for almonds for a cheaper option.

Storage and Make-Ahead Tips:

Enjoy this dish freshly prepared to savour its flavours and textures fully. However, if you need to store leftovers or prepare ahead:

Refrigeration: Place leftovers in an airtight container and store in the refrigerator for up to 2 days.
Make-Ahead: Cook the pasta and prepare the sauce in advance, but wait to combine them until just before serving to maintain pasta texture.

How to Serve Mary Berry Smoked Salmon Linguine?

Garnish: Sprinkle with freshly chopped parsley or grated Parmesan cheese for added flavour and presentation.
Side Dish: Serve alongside a fresh green salad or garlic bread for a complete meal.
Pairing: For an ideal pairing with smoked salmon, choose a French dry white wine made from Chenin or Sauvignon grapes. These wines beautifully complement the flavour of the salmon, enhancing the overall dining experience. Additionally, I find it lovely to eat with some bubbly sparkling wine, adding a touch of elegance to your meal.