Name Salmon & cream sauce


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* 30 g (1 oz/6 teaspoons) butter
* 500 ml (16 fl oz/2 cups) double (thick) cream
* 30 g (1 oz / 1/4 cup) grated Parmesan cheese
* 250 g (8 oz/2 cups) cooked, flaked salmon
* 3 teaspoons chopped fresh dill
* salt and pepper
* pinch of freshly grated nutmeg
* sprig of dill, to garnish

1. In a saucepan, heat butter and cream. Bring to just below boiling point.
2. Simmer gently for about 10 minutes, until thickened and slightly reduced. Add Parmesan cheese.
3. Stir in salmon, dill, salt, pepper and nutmeg. Serve, garnished with a sprig of dill, with spinach linguini or other thin noodles.

Serves: 4 as a first course

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