Creamy salmon and greens pasta bake

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4 people
Meal course
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1 .
For the sauce
1 whole
Leek - finely chopped
4 whole
Baby courgettes - sliced into thin rounds
1 small nob
1 Pint
Whole milk
2 Dessert spoon
Corn flour - mixed into a paste with a splash of water
25 grams
Parmesan cheese - finely grated
1 Twist
Salt and pepper
2 .
To assemble
350 grams
Wholemeal pasta - cooked to pack instructions
2 handful
5 medium
Asparagus stalks - sliced in half lengthways
1 tbsp
Parmesan cheese - finely grated
30 grams
Mature cheddar cheese - grated
350 grams
Roasted salmon fillet
Creamy salmon and greens pasta bake

When I made this I used leftover cured salmon from my beetroot and gin gravalax recipe, that was delicious, but it will work just as well with a cooked salmon filled or smoked salmon.

  1. Pre-heat the oven to 160’C
  2. Heat your butter in a saucepan and gently fry the leeks and the courgettes until soft. Stir in the milk and once steaming add your flour paste and continue to stir until the sauce has thickened. Once thickened, add your parmesan cheese and stir until it has melted.
  3. Season the sauce and then mix together with your pasta and pea and flake in the salmon.
  4. Transfer your pasta to an ovendish and top with the asparagus tips and the cheeses. Bake in the oven for 30-40 minutes until lovely and crisp.


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