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Tagliatelli with smoked salmon

Serves four


5-600 g Tagliatelli
2-3 slices/person Scottish Smoked Salmon
500g fresh mushrooms
200g light cream cheese
500ml light cream or milk
300g freshly grated parmesan regianno
Finely chopped chives or parsley


Wash and slice mushrooms. Steam mushrooms until soft. Place in strainer and rinse with cold water. Meanwhile cut salmon into 2cm chunks and cook the pasta to your preference.

Now for the sauce. In a large sauce pan, place the cream cheese and part of the milk/cream. Heat over a moderate flame. Stir with a wisk and the cream cheese should melt into the cream. Add 200g of the Parmesan in small parts stirring continually until it melts into the sauce. If the sauce becomes too thick, cut with additional cream. Once the Parmesan has been added, mix in the remaining cream, mushrooms and salmon. Simmer for enough time to warm the mushrooms and salmon.

Place pasta in a large shallow bowl. Cover the pasta with the sauce and sprinkle each portion with part of the remaining Parmesan. Then sprinkle with the chopped parsley. Serve with warmed ciabatta and a light red or hearty white wine!



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