On 23rd June 2015, This was Dinner…
I’m pretty much prepared each month for what we are having to eat. We decide on the list, then I write it up, trying to make sure it isn’t too repetitive. Then I stick the required ingredients into a spreadsheet and mark up whether it’s a) the online shop at the beginning of the month, b) fresh from the market or c) fresh from the supermarket. It can be quite a task, 28 meals cross referenced by week then sorted around the spreadsheet into various shopping lists.
That’s a long and boring story showing my true list-geek colours to tell you that I forgot to buy any cream cheese for this recipe so I had to improvise.
- Grate some parmesan
- Grate some cheddar
- Drain & rinse some capers
- Zest & juice a lemon
- Get salmon fillets, pasta, frozen peas, milk, butter, plain flour, bay leaf, dill* & seasoning ready
Pop the salmon and bay leaf into milk and poach gently until cooked. Set to one side and strain the milk into a jug.
Cook the pasta according to the instructions in boiling,salted water. For the last couple of minutes, add the frozen peas.
Melt some butter in a small pan and add the flour. Cook for a minute, stirring in the flour.
Remove from the heat and slowly add the poaching liquid, stirring continuously until all the milk is added. Bring to the boil then add the dill and gently simmer to thicken. Add the cheeses to the sauce along with some seasoning and stir well. Add a squeeze of lemon juice.
Drain the pasta and peas and flake in the salmon, then stir in the lemon zest.
Pour in as much of the sauce as you require. Stir it all well and serve.
* Use fresh dill if you can get it, I couldn’t, so I used dried.