Salmon Recipes
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Salmon Fuseli
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serves 1 - 2 time 30 mins |
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255 g (8 oz) fusili pasta |
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1½ leeks |
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150 ml (1/4 pint) white wine |
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100 ml low-fat creme fraiche |
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100 g (per portion) salmon |
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small bunch basil leaves |
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55 g (2 oz) cheddar cheese |
Cooking Method
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1. Cook the pasta in a large pan of boiling water
for 6 minutes. |
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2. Meanwhile, thinly slice the leeks. Add to the pan
and continue cooking the pasta for a further 3
minutes until tender. Drain. |
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3. Bring the wine to the boil rapidly until reduced
by half. Stir in the creme fraiche and heat through. |
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4. Flake the salmon and shred the basil leaves. Stir
into sauce and toss in the pasta. |
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5. Serve on hot plates with the cheese sprinkled
over. |
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