Smoked Salmon & Rocket Pappardelle with Crispy Capers & Breadcrumbs

Ingredients:

• 500g pappardelle
• 2 Tbsp extra virgin olive oil, plus extra if needed
• 2 tsp butter
• 4 Tbsp capers, drained
• 4 Tbsp panko breadcrumbs
• 4 cloves garlic, crushed
• Sea salt & black pepper
• 1/2 cup white wine
• 1/2 cup sour cream, plus extra to serve
• ½ tsp chilli flakes
• 4 tsp lemon zest
• 500g hot smoked salmon, flaked
• 2 handfuls rocket leaves
• 4 Tbsp fresh dill, chopped

Method:

1. Cook pappardelle in salted water until al dente. Reserve 1 cup of pasta water and drain.

2. Heat 1 tbsp olive oil in a pan over medium heat. Fry capers until crispy; set aside.

3. In the same pan, add butter and remaining oil. Toast breadcrumbs until golden; set aside.

4. Add extra olive oil if needed, then sauté garlic for 30 seconds. Deglaze with white wine and simmer for 1–2 minutes.

5. Stir in sour cream, chilli flakes, and lemon zest. Season to taste.

6. Toss pasta, salmon, and rocket through the sauce. Loosen with pasta water if needed.

7. Transfer to a serving dish. Top with crispy capers, breadcrumbs, fresh dill. And dollop of sour cream. Serve and enjoy!