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  • 50 g (2 oz) salmon fillet
  • 150 ml (1/4 pint) unsalted vegetable or chicken stock
  • 40 g (1 1/2 oz) baby pasta shells
  • a knob of butter
  • 1/2 small onion, finely chopped
  • 2 tsp plain flour
  • 100 ml (3 1/2 fl oz) milk
  • 50 g (2 oz) broccoli, roughly chopped
  • 3 tbsp creme fraiche
  • 3 tbsp Parmesan cheese, grate d
  • 1 tsp lemon juice
  • 1/2 tsp fresh dill, chopped
  • 1/2 tsp fresh chives, chopped


  1. To cook the salmon, either poach the fish in a little of the stock over a low heat for 3-4 minutes, or until it flakes easily with a fork, or cook in a microwave with a couple of tablespoons of stock for about 2 minutes.
  2. Meanwhile, cook the pasta according to the packet instructions. Drain
  3. To make the sauce, melt the butter in a saucepan. Add the onion and saute for 3-4 minutes until just soft. Add the flour and mix together, then blend in the remaining stock and milk. Bring to the boil. Add the broccoli and simmer, covered, for 5-6 minutes until soft
  4. Whiz in a food processor until smooth. Stir in the creme fraiche , Parmesan, lemon juice, herbs and cooked salmon. Simmer for 2 minutes. Serve the drained pasta with the sauce.
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