Smoked Salmon and Horseradish Linguine

Charmaine Lu -
  • 200g linguine
  • 150g smoked salmon, cut into strips
  • 1 lemon, zest and juice
  • 4 handfuls of spinach leaves, chopped
  • 2 tbsp horseradish sauce
  • 2 tbsp crème fraîche
  • Cook the linguine in boiling salted water until al dente, then drain and serve a cup of the cooking water.
  • Add the salmon, lemon zest and juice, spinach leaves, horseradish and crème fraîche to the pasta and stir well, adding a splash of cooking water to loosen. Season liberally with black pepper and serve.
15 mins
2 serving