CHEESY SALMON AND SPAGHETTI BAKE
Ingredients
- 200ml/7fl oz double cream
- sea salt and freshly ground black pepper
- 110g/4oz skinless salmon fillet
- chopped
- handful fresh flatleaf parsley
- chopped
- 55g/2oz parmesan cheese
- grated plus a handful extra to sprinkle
- 200g/7oz spaghetti
- cooked according to packet instructions
- fresh chives
- chopped
- to garnish
Directions
- Preheat the oven to 220C/425F/Gas 7.
- Heat the cream in a saucepan and season with sea salt and freshly ground black pepper.
- Once the cream has boiled
- add the salmon
- parsley and parmesan
- simmer for two minutes.
- Add the cooked spaghetti
- stir well and pour into a medium-sized gratin dish.
- Sprinkle with the extra Parmesan and bake for five to ten minutes
- until the cheese is bubbling and golden.
- Serve garnished with chives.
