Tagliatelle with Salmon and Horseradish Sauce

1. 1

   Cook the pasta according to instructions.

2. 2

   Poach the salmon in simmering, salted water, for about 10 minutes, until just done.

3. 3

   In another pan on low fire, stir the milk and cream cheese until the cheese has melted and the sauce is smooth.

4. 4

   Bring the sauce just to a boil and remove from the heat.

5. 5

   Stir in the horseradish and dill.

6. 6

   Remove the skin and any bones from the salmon and cut the flesh into bite-sized pieces.

7. 7

   Divide the pasta on two plates; top with salmon and sauce.

8. 8

   Lekker with spinach.

* Per serving · 4 servings · Values may vary.

No additional tips available.