Bowlful of creamy comfort food with a lovely salty twist provided by beautiful soft French capers. This makes going back to work after a long weekend almost bearable.
Creamy pasta with salmon and capers
400 g salmon file, cubed
1 small brown onion, finely chopped
3 big tbs French capers, chopped
1 wedge of preserved lemon, peel only, finely chopped
150 ml heavy cream
2 big handfuls of pasta, cooked al dente
crushed black pepper
Heat some olive oil and butter in a pan, add onion and cook until translucent. Add salmon and cook for a few minutes. Add capers, preserved lemon and cream and cook for a further few minutes. Add cooked pasta and heat through. Season well with crushed black pepper.