Creamy sauce, smoked salmon and peas go so well together!
The boys have theirs over pasta but for the gluten free option I allow the sauce to thicken before adding the salmon and peas and then spoon it over a baked potato, utter decadence!
1 large onion, sliced
250g cream cheese
200g smoked salmon, cut into strips
400g frozen peas, defrosted
salt and pepper
500g dried pasta
In a large frying pan over a medium to low heat, melt the butter and add the onion slices.
Cook gently until soft but not coloured, around 10mins.
Beat the cheese and 250mls of milk in a bowl until you have a creamy consistency.
Pour the cheese mix and the rest of the milk in with the onions and bring up to a gentle simmer.
Add the peas and salmon, cook until the salmon has only just lost its opaqueness.
Serve over pasta or allow to thicken a little in the pan and spoon over baked potatoes.