Our recipes

Ingredients

• 2 Femeg salmon fillets
• 100g frozen leaf spinach
• 100g tomatoes
• 2 spring onions
• 200 g spaghetti
• 3 tbsp cream cheese natural
• 200 g cream
• 1 tsp vegetable stock
• Salt

Preparation

Defrost the salmon, rinse and pat dry. Cut the vegetables and the fish into small pieces.
Put everything in a pot and pour approx 500 ml boiling water over it.
Simmer for about 10 minutes, stirring occasionally.
Sprinkle the pasta with Parmesan cheese and serve with basil.