The dinner tip you don't want to miss! A fresh pasta dish with crunchy hazelnuts.
gsalmon or trout fillet, skinned and boned
gdried fusilli (corkscrew shaped pasta)
gJarlsberg cheese, grated
hazelnuts or walnuts
turns of a pepper grinder
tbsplow-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.