Salmon pasta with leeks and dill
Delicious creamy pasta with salmon, savoury leeks and fragrant dill.
- Prep time
- 6 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium leek
- 2 tbsp olive oil
- 20 g plain flour
- 300 ml milk
- 45 g cream cheese
- 200 g cooked salmon ((or thereabouts))
- 1-2 tbsp chopped dill (plus extra to garnish)
- ½ lemon - juice
- Salt and pepper
- 500-600 g cooked pasta, to serve
Instructions
- 1
Remove the outer leaves from the leek, clean well, and slice finely.
- 2
Heat the olive oil over a medium heat and sauté the sliced leeks until soft. Add the flour and cook, stirring, for 2-3 minutes.
- 3
Gradually add the milk, stirring well to combine. Once all the milk has been added, bring up to a simmer, and cook, stirring constantly for 2-3 minutes until the sauce has thickened slightly. Stir in the cream cheese and mix well. Remove the sauce from the heat.
- 4
Remove and skin and bones from the salmon, if necessary, and flake the flesh into chunky pieces. Add the flaked salmon, dill and lemon juice to the sauce, then season with salt and pepper to taste.
- 5
Gently warm the sauce through, and serve atop pasta, sprinkled with a little extra dill.