Scottish Smoked Salmon Penne Pasta

Serves 4


  • 400g penne pasra
  • 200g smoked salmon, chopped
  • 2 tbsp capers, drained and roughly chopped
  • 4 tbsp creme fraiche
  • 2 tbsp chopped fresh dill
  • 1 tbsp olive oil


  1. Cook the penne pasta in boiling water, as per pack instructions, then drain.
  2. Add the olive oil to the pan with the drained pasta, put the pan on a low heat, then add the remaining ingredients.
  3. Stir well, season to taste and serve immediately.