| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
2 |
Servings |
INGREDIENTS
| 150 |
g |
Tagliatelle, green |
| 2 |
|
Moten |
|
|
(cross-sections) — 150g |
|
|
Each |
|
|
Salt and pepper, to taste |
| 1 |
pk |
Cream cheese (100g) — cut |
|
|
In pieces |
| 1 |
dl |
Milk |
| 1 |
ts |
Horseradish |
| 1/2 |
ts |
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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