Runner Bean Spaghetti and Capers
- 500g runner beans, trimmed
- Olive oil for frying
- 2 tbsp capers, drained
- 2 tbsp olive oil
- 1⁄2 lemon, juice only
- 250g hot-smoked salmon, flaked
- 5 tbsp creme fraiche
- Small bunch of chives and dill, finely chopped
- Handful of parsley, chopped
- Shred the runner beans into long strands with a sharp knife or bean stringer. Heat a little oil in a pan and fry the capers until slightly crisp, then drain on kitchen paper. Steam the bean strands for 3-4 mins until tender, then toss into a bowl with the remaining ingredients. Season well, and serve warm with the crispy capers.
15 mins
4 serving