Fettucine with smoked salmon and capers

This meal has become a staple for a quick week night dinner at my house. It takes hardly any time to make and is very light and fresh. Don’t be tempted to add extra ingredients, the beauty of this dish is in its simplicity. Best accompanied by a big bowl of salad.

500g fresh fettuccine (I use wholemeal to make it just a little bit healthier)
4 tb olive oil
Juice of one lemon
1 tb capers (If these are salted make sure you rinse them first)
1 tb wholegrain mustard
1/2 red onion sliced
8-10 slices smoked salmon sliced into long thin strips
2 tb chopped dill
2 tb chopped flat leaf parsley

1. Cook the pasta in boiling water for 5 mins or until al dente.

2. Meanwhile, in a small saucepan on low heat combine the olive oil, lemon juice, red onion, wholegrain mustard and capers until the onion softens.
3. Drain the pasta and return to the saucepan then add the red onion mixture, smoked salmon and herbs and toss to combine. The heat of the pasta will ‘cook’ the smoked salmon.
4. Season with cracked black pepper and serve immediately on a big platter.
Supposed to serve four but is just right for two very hungry people.


This recipe is adapted from Marie Claire’s Food Fast.


  1. I love capers, I have been known to eat them straight from the jar (the ones in brine, that is). This looks like a great recipe.

  2. Lizzie – I can’t say I love capers enough to eat them out of a jar but they do work well with smoked salmon.

Leave a Reply

Your email address will not be published. Required fields are marked *