Go the whole hog and make this classic Mediterranean favourite


  • 200 g smoked salmon
  • 400 g fresh penne
  • 50 g semi sun dried tomatoes
  • 20 g capers
  • diced shallots
  • 50 ml white wine
  • 200 ml cream
  • 1 tblsp chopped dill/parsley


  • Add pasta to large pot of boiling salted water and cook until soft.
  • Fry diced shallots in olive oil with a little sea salt until soft but without colouring.
  • Add white wine and reduce until almost completely evaporated
  • Add cream. Reduce cream by half,
  • Add capers and tomatoes and simmer for 20 seconds before stirring in smoked salmon.
  • Leave to infuse foe 30 seconds then toss in pasta and finish with freshly chopped herbs.
  • Season and serve.

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