Tagliatelle with salmon & horseradish sauce

Yield: 2 Servings

Measure Ingredient
150 grams Tagliatelle, green
2 Moten
(cross-sections) -- 150g
Salt and pepper, to taste
1 pack Cream cheese (100g) -- cut
In pieces
1 decilitre Milk
1 teaspoon Horseradish
½ teaspoon 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. Recipe By : Tip magazine

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