- Tagliatelle pasta for four
- 300 ml single cream
- 4 stalks leek, slice
- 150 g cauliflower, cut into florets
- 150 g frozen peas
- 150 ml natural yoghurt
- Salt and pepper
- 600 g salmon fillets, without skin and bones, cut into cubes
- Chives, for topping
Cook pasta as directed on package.
Meanwhile, heat cream in a pan over low fire. Do not boil. Add leek, cauliflower and peas; cook over low fire for 5 mins until vegetables are tender but not soft.
Stir in yoghurt and season with salt and pepper.
Add salmon. Simmer over low fire for 2 mins until salmon is cooked through.
Once pasta is cooked, divide into four serving plates. Spoon cream sauce, vegetables and salmon over. Serve hot, garnished with chopped chives.
Photo: Norwegian Seafood Council / Dreyer-Hensley