Spaghetti with hot-smoked salmon, rocket & capers

A speedy and delicious dish

  • Prep:45 mins
  • Serves 6
  • Easy

Nutrition per serving

  • 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 breadcrumbs
  • 500g spaghetti
  • 2 garlic cloves
  • 2 tiny dried bird's eye chillies, finely crumbled, or a quarter tsp crushed chillies
  • finely grated zest 1 lemon
  • 4 tbsp capers in brine, drained
  • 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.

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