Salmon & cream cheese tagliatelle with spinich

Name: Salmon & cream cheese tagliatelle with spinich
Total time: 1200 s
Yield: 4 people
Cuisine: British
Ingredients: 2-3 Salmon fillets; 120 g cream cheese; 1 tbsp ex virgin olive oil; 1 tbsp unsalted butter; 300 g spinich (or can use other green vegetable); 1/2 lemon juice; Salt & black pepper; 2 tsp horseradish sauce; 1/2 tsp fennel seeds; 2 cloves garlic; 1/2 onion; Handful fresh chopped basil; 300-400 g Tagliatelle (or spaghetti); Grated parmesan

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.

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.

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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

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

Boil the tagliatelle in salted water for the required time. Remove the salmon and cover to keep warm.
4

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

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

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