| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 2 | Servings | ||
INGREDIENTS
| 150 | g | Tagliatelle, green |
| 2 | Moten | |
| cross-sections 150g | ||
| Each | ||
| Salt and pepper, to taste | ||
| 1 | Cream cheese, 100g cut | |
| In pieces | ||
| 1 | Milk | |
| 1 | t | Horseradish |
| 1/2 | t | Dill |
| Salmon steaks |
INSTRUCTIONS
Cook the pasta according to instructions. Poach the salmon in simmering, salted water, for about 10 minutes, until just done. In another pan on low fire, stir the milk and cream cheese until the cheese has melted and the sauce is smooth. Bring the sauce just to a boil and remove from the heat. Stir in the horseradish and dill. Remove the skin and any bones from the salmon and cut the flesh into bite-sized pieces. Divide the pasta on two plates, topped with salmon and sauce. Lekker with spinach. Recipe By : Tip magazine File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 8.4mg
Potassium: 14.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g