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Ingredients
1 tsp butter
1 shallot, finely chopped
150g frozen peas
2 skinless salmon fillets, cut into chunks
140g crème fraiche or sour cream
½ reduced-salt vegetable stock cube
Small bunch of fresh chives, snipped
Method
Cook pasta in boiling water according to pack instructions.
Meanwhile, heat butter in a saucepan, then add the shallot and cook for 5 mins or until soft.
Add the peas, salmon, crème fraîche (or sour cream) and 50ml water. Crumble in the stock cube and mix through.
Cook for 3-4 mins until cooked through, stir in the chives and season to taste. Then stir through to coat the pasta. Serve in bowls.
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