Spaghetti with hot-smoked salmon, rocket & capers is easy to make, serves 4-6 people and takes about 35-45 minutes to prepare.

Nutritional Information.

Kcal 524   Fat 22g   Saturates 3g   Carbs 66g   Sugars 0g   Fibre 3g   Protein 20g   Salt 1.83g


  • 125ml extra-virgin olive oil
  • 25g fresh white breadcrumb
  • 500g spaghetti
  • 2 garlic cloves
  • 2 tiny dried chilies crushed
  • zest of 1 lemon
  • 4 tbsp capers
  • 85g rocket leaves
  • 200g hot smoked salmon, flaked
  • sliced tomatoes to serve


1. Heat 2 tbsp of the oil in a small frying pan until hot. Add the breadcrumbs and cook over a medium heat for 3-4 minutes until golden and crisp, turning often. Tip into a small bowl. (You can prepare these several hours ahead.)

2. Cook the pasta in plenty of gently boiling well-salted water until al dente. Meanwhile peel the garlic and chop it very finely. Put the rest of the oil in a small pan and add the garlic and chillies. Warm gently over a low heat so they flavour the oil – but don’t let the garlic fry.

3. Drain the pasta and tip it into a warmed very large serving bowl. Quickly add the lemon zest and capers to the oil, then pour over the pasta. Toss well, add the rocket and salmon and toss again – take care not to break up the salmon too much. Scatter the breadcrumbs over and serve with a salad of sliced tomatoes.