INGREDIENTS
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp capers, minced
- 250g linguine, cooked
- 1 cup crème fraiche
- 1 tsp flaked salt
- 1 tbsp dill, roughly chopped + extra for serving
- 100g smoked salmon, roughly chopped
DIRECTIONS
- Using the portable hot plate, heat olive oil in a frypan on heat setting 8 and sauté the garlic and capers until golden brown, approximately 2 minutes, stirring constantly.
- Stir through the pasta, crème fraiche, salt, dill and smoked salmon.
- Serve with extra dill.
NOTE: If you do not have crème fraiche, you can use cream cheese.