Salmon – cream – pasta

Ingredients for 2 servings:

• 250 g pasta
• salt water
• 250 g salmon fillet(s) (frozen)
• ½ cup cream
• 1 tsp, heaped vegetable broth, instant
• 4 tsp horseradish (creamed horseradish)
• 1 tbsp tomato paste
• some dill, fresh or frozen
• some pepper
• e.g. oil or margarine
• e.g. Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

refined with creamed horseradish

Thaw the salmon, wash, pat dry with kitchen paper, and cut into bite-sized cubes. Cook the pasta in salted water (according to the package instructions) and then drain. Heat a large pan with a little oil or margarine and fry the salmon pieces until cooked through (about 3-4 minutes), turning occasionally. Add the cream. Stir in the vegetable stock, tomato paste, and horseradish, and season with dill and pepper. Simmer gently for about 1-2 minutes. Then add the pasta to the sauce in the pan and toss everything together until all the pasta is coated. Serve sprinkled with Parmesan cheese.