Vermicelli with Creamy Salmon and Chive Sauce
- 250ml heavy cream
- 1 tbsp Dijon mustard
- 1 lemon, juice only
- 100g sliced salmon fillet
- 250g angel hair vermicelli pasta, cooked
- 2 tbsp chopped chives
- Pour the mustard, cream, lemon juice and plenty of seasoning into a saucepan and bring to a simmer. Add the fish to the pan, cook for 3 mins, then stir in the hot cooked vermicelli. Garnish generously with chopped chives and plenty of black pepper, and serve.
1 hr 30 mins
2 serving