Salmon is particularly delicious when served with a creamy sauce and in this recipe, tinned salmon is given a makeover with a rich, thick and delicious - but really easy to make - cheese and white wine sauce. It's rich, but it's really, really yummy!
- 350g fresh spinach pasta
- 1 x 400g tin red salmon, bones removed, drained but l75ml liquid removed
- 350ml milk
- 1 onion
- 100g mushrooms
- 50g butter
- 4 tbsp. each plain flour, white wine and parmesan cheese
- 2 tbsp. chopped parsley
- Pinch freshly chopped dill
- Salt and pepper
Bring a large pot of salted water to the boil and drop the pasta in. Cook according to packet instructions.
Finely dice the onion and thinly slice the mushrooms.
Melt the butter and add the mushrooms and onion. Fry for 10 minutes or until the onion is tender. Reduce the heat to low and add the flour. Stir well to combine and cook out for 5 minutes, stirring constantly.
Gradually whisk in the milk, stirring constantly until the milk is completely combined and you have a smooth mix. Add the reserved salmon liquid and wine, bring to the boil and reduce to a simmer until thickened. Flake in the salmon, stir in the parsley and dill and season to taste with salt and pepper.