Samphire & lemony salmon linguine Rosie Birkett

Samphire & lemony salmon linguine

Samphire & lemony salmon linguine Rosie Birkett

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl
    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • ½ small preserved lemon, flesh and pith scooped out, skin finely chopped
  • 2 large shallots, finely chopped
  • ½ red chilli, finely sliced
  • 1 tbsp finely chopped parsley stalks (reserve the leaves, to serve)


    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small glass of rosé wine or white wine
  • 175g linguine
  • 80g samphire


    Though there are two types of samphire – marsh and rock – only marsh samphire is widely…

  • 100g cooked salmon, flaked into large pieces


    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • juice ½ lemon


    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  1. Heat the olive oil in a heavy-bottomed, non-stick frying pan or skillet. Add the preserved lemon, shallot, chilli, parsley stalks and seasoning, and sweat for about 5 mins or until soft and fragrant. Pour in the wine and bubble for 1-2 mins.
  2. Meanwhile, bring a large pot of salted water to the boil. Add the linguine and cook following pack instructions until just al dente. Throw the samphire into the water with the linguine. Cook for 30 secs, then drain everything, reserving a few ladlefuls of the pasta water.
  3. Add the linguine and samphire to the frying pan with half a ladle of the pasta water. Add the salmon and lemon juice, and stir thoroughly to combine into a sauce, adding a splash more of the water if needed. Season to taste. Divide between plates and grind over some extra black pepper. Garnish with more chopped parsley, if you like.