Recipe - Tagliatelle With Salmon And Horseradish Sauce

150 g Tagliatelle, green
2 Moten
(crosssections) 150g
Each
Salt and pepper, to taste
1 pack Cream cheese (100g) cut
In pieces
1 dl Milk
1 teaspoon Horseradish
One half teaspoon Dill
Salmon steaks

Cook the pasta according to instructions. Poach the salmon in simmering,
salted water, for about 10 minutes, until just done. In another pan on low
fire, stir the milk and cream cheese until the cheese has melted and the
sauce is smooth. Bring the sauce just to a boil and remove from the heat.
Stir in the horseradish and dill. Remove the skin and any bones from the
salmon and cut the flesh into bitesized pieces. Divide the pasta on two
plates, topped with salmon and sauce. Lekker with spinach.

Recipe By : Tip magazine

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip