Prep Time 10 mins
Cooking Time 10 mins
Serves 4
Ingredients
2x 125g tub of Tomato and Basil St.Moret cheese
300g Tagliatelle
75g Unsalted butter
20g Chopped Chives
1 Lemon, juice and zest
4x 6-7oz Fillets of Salmon – boned with skin on
125g Crab meat
25g Fresh Parmesan
Pinch of curry powder
Basil to garnish
Seasoning
Method
Take the tub of St.Moret and mix with the 125g of picked
crab meat. Season with salt and pepper and add a pinch of
curry powder to taste. Add the chopped chives and lemon juice
and leave to one side. To cook the salmon, heat a non-stick
pan and add a little butter and olive oil. Place the salmon
fillets, skin side down in the pan and cool for 2 to 3 mins
before turning over to finish the cooking.
Cook the pasta according to the directions on the packet
and drain. Heat the remaining butter in a frying pan until
it is golden and foaming brown. Place the drained pasta in
a bowl and gently stir in the cheese and crab mixture. Place
back on the heat to warm if needed, to melt the cheese slightly.
Place the pasta mixture in the centre of the plate with the
salmon fillet on top. Drizzle with the foaming butter and
serve with some chopped basil, shaved parmesan and salt and
pepper.
Hints & Tips:
- Add the cheese straight after the pasta has been drained
to melt the cheese and heat up the crab meat
- The curry powder will bring out the flavour of the crab
meat
- Why not try the recipe using another soft cheese of your
choice
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