Spicy Smoked Salmon Pasta with Dill and Caper Sauce

Spicy smoked salmon pasta with dill and capers is a perfect balance of bold flavours and creamy goodness. The smoky richness of salmon pairs beautifully with the bright tang of capers, fresh dill, and a touch of heat from chili flakes. Tossed with al dente pasta and a light, flavourful sauce, this dish is quick, elegant, and packed with deliciousness. Perfect for a weeknight treat or a special meal!

Serves 4 people

Ingredients

• 200 gr. smoked salmon

• 400 gr. chopped tomato

• 2 Tbsp capers

• 1 Tbsp chopped fresh dill

• 1 Tbsp paprika

• 1 Tbsp heavy cream or crem fresh

• 320 gr. Parta

Instructions

• Place the sliced smoked salmon in a pot with a little olive oil and gently cook until it loses its pink colour. Once cooked, it will flake easily—use a wooden spoon to break it into smaller pieces.

• Add the chopped canned tomatoes, paprika, dill, and capers, then let it simmer for 10-15 minutes. Add the cream, season to taste and set aside until the pasta is cooked.

• Bring a large pot of water to a boil, then add the pasta and cook it for 2 minutes less than the package instructions. This allows the pasta to absorb the sauce better, enhancing its flavour.

• Drain the pasta, reserving some of the pasta water for the sauce.

• Mix the cooked pasta with the sauce and return it to the heat. If the sauce is too thick, add some of the reserved pasta water until you reach the desired consistency.

• Cook for a few more minutes, making sure not to overcook the pasta.

• Serve with a side salad and/or garlic bread