Friday, March 15, 2013

Smoked Salmon and Ricotta Fettuccine

Recipe modified from Latina Fresh

Serves 4


375g fresh egg fettuccine 
finely grated zest and juice of a large lemon
¼ cup olive oil
¼ cup baby capers
200g smoked salmon, cut into strips
½ small bunch flat leaf parsley, roughly torn
125g fresh ricotta
cracked black pepper


  1. Place a large pan of water on to boil for the pasta. 
  2. In a bowl whisk together the lemon juice and oil until it becomes creamy. 
  3. Add the grated lemon zest, capers, salmon strips and parsley. 
  4. Add the pasta to the boiling water and cook according to pack directions. Drain and toss with the salmon mixture.
  5. Spoon on the ricotta and gently stir through the pasta, season with freshly ground pepper.
  6. Divide between bowls and serve immediately

Tip: Try dill instead of parsley for a flavour variation

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