Hot Smoked Salmon & Caper Pasta

Published 6th December, 2019

Cuisine: Australian   Serves: 4

Preparation: 20 Mins   Cooking: 15 Mins


  • 200 gm Barossa Fine Foods Hot Smoked Salmon Bellies
  • 1 tbls Butter
  • 1 tbls Olive Oil
  • ½ Small Brown Onion, finely chopped
  • 2 cloves Garlic, finely chopped
  • ¼ Cup White Wine
  • 100 ml Rich Cream
  • 2 tbls Baby Capers, drained
  • 1 tbls Dill Fronds
  • Sea Salt & Black Pepper
  • Cooked Spaghetti


  1. In a fry pan over a medium heat, sauté the onion & garlic in the butter and olive oil until fragrant and transparent, add the white wine. Allow to simmer for one minute, add the rich cream and simmer for a further minute.
  2. Add the cooked spaghetti & toss through the sauce, add the baby capers, season with black pepper.
  3. Gently flake the smoked salmon bellies and add to the pasta, lightly toss to heat through & serve. Garnish with the dill fronds & extra black pepper.