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Salmon & cream cheese tagliatelle with spinich
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A picture of Salmon & cream cheese tagliatelle with spinich.

Salmon & cream cheese tagliatelle with spinich

Kipp Clark
Kipp Clark @kipplidge

I wanted to do a salmon and cream cheese pasta to incorporate my home grown perpetual spinich. I decided to use horseradish and fennel to add extra flavour with the basil.

I wanted to do a salmon and cream cheese pasta to incorporate my home grown perpetual spinich. I decided to use horseradish and fennel to add extra flavour with the basil.

Read more

Salmon & cream cheese tagliatelle with spinich

Kipp Clark
Kipp Clark @kipplidge

I wanted to do a salmon and cream cheese pasta to incorporate my home grown perpetual spinich. I decided to use horseradish and fennel to add extra flavour with the basil.

I wanted to do a salmon and cream cheese pasta to incorporate my home grown perpetual spinich. I decided to use horseradish and fennel to add extra flavour with the basil.

Read more
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Ingredients

20 minutes
4 people
  • 2-3Salmon fillets
  • 120 gcream cheese
  • 1 tbspex virgin olive oil
  • 1 tbspunsalted butter
  • 300 gspinich (or can use other green vegetable)
  • 1/2lemon juice
  • Salt & black pepper
  • 2 tsphorseradish sauce
  • 1/2 tspfennel seeds
  • 2 clovesgarlic
  • 1/2onion
  • Handfulfresh chopped basil
  • 300-400 gTagliatelle (or spaghetti)
  • Grated parmesan
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Steps

20 minutes
  1. 1

    Boil the kettle. Wash and roughly chop the spinich & basil. Juice 1/2 lemon. Finely chop the onion & garlic.

  2. 2

    Add the oil and butter to a large frying pan. Season then fry the salmon fillets for 10-12 minutes, until, cooked through.

  3. 3

    Boil the tagliatelle in salted water for the required time. Remove the salmon and cover to keep warm.

  4. 4

    In the oil/butter gently the onion for 5 minutes, until soft. Add the garlic and cook for another minute.

  5. 5

    Add the spinach, seasoning & fennel seeds to the pan and cook for 3 minutes, or until wilted.

  6. 6

    Remove the salmon skin and flake/chop it. Turn down the heat and add the lemon juice, horseradish & cream cheese to the pan with the salmon. Heat through and stir; check seasoning, add more salt and pepper as required.

  7. 7

    Mix salmon and cream cheese mix, plus chopped basil, with the hot tagliatelle. Serve immediately and top with grated parmesan.

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Kipp Clark
Kipp Clark @kipplidge
on October 27, 2023 20:05

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