Creamy Salmon Pasta

Serves: 4


  • 300g tagliatelle

  • salt and freshly ground black pepper, to taste

  • 150ml cream

  • 200g salmon, cut into small chuncks

  • 8 fresh chives, snipped

  • lengths of fresh chives to garnishirections


  1. Cook the pasta in a large saucepan of lightly salted boiling water for 8–10 minutes, or according to the packet instructions, until al dente.

  2. Meanwhile, heat the cream gently in a small saucepan. Season sparingly with salt.

  3. Drain the pasta, tip into a serving dish and add the salmon and cream. Toss to mix. Grind over some pepper, sprinkle with the chives and serve at once with some lengths of chives for garnish.

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Baked Rainbow Trout


  • 2 teaspoons olive oil, or to taste

  • 2 whole rainbow trout, gutted and cleaned, heads and tails still on

  • 1/4 teaspoon dried dill 

  • 1/4 teaspoon dried thyme

  • salt and freshly ground black pepper to taste

  • 1/2 large onion, sliced

  • 2 thin slices lemon (optional)

  • 2 tablespoons hot water


  1. ​Preheat oven to 200c.

  2. Grease a baking dish with about 1 teaspoon olive oil.

  3. Place trout in the prepared baking dish and coat with remaining olive oil.

  4. Season the inside and outside of fish with dill, thyme, and salt.

  5. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.

  6. Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.

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