Smoked Mackerel and Horseradish Pasta
Ingredients
- 400 g spaghetti
- 320 g smoked mackerel fillets, skin removed
- 2 tbsp horseradish sauce
- 1 lemon, zested and juiced
- 3 tbsp olive oil
- 4 spring onions, finely sliced
- 100 g baby spinach
- 15 g flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 721 kcal
- Protein
- 28.6 g
- Carbohydrate
- 74.3 g
- of which sugars
- 4.6 g
- Fat
- 33.5 g
- of which saturates
- 6.3 g
- Fibre
- 5.6 g
- Salt
- 1.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the spaghetti in salted boiling water until al dente. Drain, reserving a large cup of pasta water.
- 2
While the pasta cooks, flake the mackerel into chunks and mix gently with the horseradish sauce, lemon zest, and lemon juice.
- 3
Heat the olive oil in a large frying pan over a medium heat. Add the spring onions and cook for 2 minutes, then add the spinach and wilt.
- 4
Add the drained pasta and a good splash of pasta water, tossing to coat. Remove from the heat and fold in the mackerel mixture.
- 5
Scatter over the parsley and serve immediately.
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