Tagliatelle with Salmon and Horseradish Sauce 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
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.
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