Name: Salmon with fusilli, thyme and Jarlsberg
Yield: 4
Ingredients: 500 g salmon or trout fillet, skinned and boned; 400 g dried fusilli (corkscrew shaped pasta); 100 g Jarlsberg cheese, grated; 1 pot fresh thyme; 40 hazelnuts or walnuts; 1 tsp salt; 16 turns of a pepper grinder; 4 tbsp low-fat soured cream

Salmon with fusilli, thyme and Jarlsberg

Easy

The dinner tip you don't want to miss! A fresh pasta dish with crunchy hazelnuts.

Ingredients

servings

- 500 g 1 salmon or trout fillet, skinned and boned
- 400 g 1 dried fusilli (corkscrew shaped pasta)
- 100 g 1 Jarlsberg cheese, grated
- 1 pot 1 fresh thyme
- 40 1 hazelnuts or walnuts
- 1 tsp 1 salt
- 16 1 turns of a pepper grinder
To serve
- 4 tbsp 1 low-fat soured cream

Boil the fusilli, following the pack instructions.
Grate the Jarlsberg and dice the salmon.
Drain the pasta and place in a pan then add the salmon, hazelnuts, half the thyme and the cheese. Stir carefully together over a medium heat for 2-3 minutes before seasoning with salt and pepper. It's fine if the salmon is still slightly pink in the middle.
Serve with a spoon of low-fat soured cream on top.

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