This light pasta dish combines fresh vegetables with a low-fat cheese sauce to bring out the best flavour from the smoked salmon.
Recipe Information:
- Salmon Portion: Smoked Salmon
- Course: Main, Snack
- Cooking Method: Boil
- Serves: 2
- Preparation Time: Less than 30 minutes
Ingredients:
- 200g. fresh pasta,
- 200g. green asparagus,
- 2-3 spring onions,
- 75g. diced smoked salmon
Sauce:
- 1 tsp. olive oil,
- a finely diced onion,
- 300 ml. vegetable bouillon,
- maizena/flour for thickening,
- 2 tsp. low-fat cream cheese,
- salt,
- white pepper,
- 1 pot of watercress
Method:
Break off the stringy end of the asparagus. Cut the green asparagus
and the spring onions in slices of 3-4 cm in length and boil them
for a couple of minutes. For the sauce, fry the onion in the oil and
add the bouillon. Allow to simmer for a few minutes and thicken with
maizena/flour mixed with a little water before adding the cream
cheese. Season with salt and pepper. Blend with the watercress.
Mix the vegetables and the diced smoked salmon with the sauce and
heat through Garnish with watercress. Serve with freshly cooked
pasta and bread.