Ingredients

The following ingredients have 4 Servings
  • 350 g Linguine
  • 15 g Unsalted butter
  • 2 tsp Light olive oil
  • 2 Red onions (medium, finely chopped)
  • 2 Garlic cloves (crushed)
  • 35 g Capers (drained)
  • 1 tbsp Tomato puree
  • 1/8 tsp Cayenne pepper
  • 200 mls Lindeman’s Bin 95 Sauvignon Blanc
  • 150 mls Single cream
  • 250 g Poached salmon (flaked)
  • 2 tbsp Finely chopped dill
  • Freshly ground salt and pepper

Instruction

  • Heat the butter and oil in a large frying pan and cook the onions until softened under a lid, stirring occasionally for about 7 minutes.
  • Put the linguine into a large pan of salted boiling water and cook according to instructions.
  • Add the garlic and capers to the onion and cook for a further minute.
  • Then add the cayenne pepper, tomato puree, white wine and seasoning.
  • Bring to the boil and then simmer for 3 – 4 minutes (until reduced by half).
  • Add the cream and salmon flakes and simmer for another 2 minutes.
  • Stir in half the dill and add to the drained linguine, combining well.
  • Serve garnished with the remaining dill and a salad.