Creamy salmon & chive bows

Creamy salmon & chive bows

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(9 ratings)

Takes 20 mins


Serves 4
Five ingredients is all you'll need for this fresh and light pasta dish of gravadlax and cream cheese

Nutrition and extra info

Nutrition: per serving

  • kcal436
  • fat7g
  • saturates3g
  • carbs66g
  • sugars4g
  • fibre2g
  • protein28g
  • salt2.3g
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  • 350g farfalle
  • 200g tub light soft cheese
  • squeeze lemon juice
  • 145g pack gravadlax, torn into pieces, or smoked salmon trimmings



    A Scandinavian speciality, Gravadlax is paper-thin, sliced fresh, raw salmon fillet that has…

  • bunch chives, snipped


  1. Cook the pasta following pack instructions. Once it’s cooked, drain, reserving some of the water, and tip it back into the pan. Add the soft cheese, lemon juice and gravadlax or smoked salmon with some pepper and mix well. Add a little of the pasta water to help form a creamy sauce, and heat through.

  2. Add most of the chives, stir, and divide the pasta mixture between bowls. Serve with the remaining chives scattered on top.

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Comments, questions and tips

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4th Aug, 2014
Delicious! Mine didn't turn out AS pretty as the picture above though, but still tasty :) Scaled it down to one portion :)
31st Jul, 2014
This was exceptionally easy but I felt it was a bit bland. I omitted the chives because we don't like them, but in hindsight it would have been better to replace them with, say, dill.
29th Jul, 2013
This is a very quick and tasty meal ideal for lunch or dinner. I used fat free fromage frais instead of the cream cheese so didn't need much cooking water and it was delicious!
14th Apr, 2013
PS the only thing with the recipe is they don't emphasise the need to use the pasta water enough. First time I made it was very dry because I didn't use enough of the pasta water. I would say about a mug full of the pasta water needed.
14th Apr, 2013
Made this twice recently for lunches with ladies and went down a storm both times. Exceptionally easy to make even when chatting and drinking! I added a little garlic just because I like it, served it on a bed of spinach the first time and with a bowl of mixed salad the second time. I also had some smoked haddock which is also very cheap and lasts for ages in the fridge and added a few small bits of that in. Perfect, my new favourite lunch!
14th Jun, 2013
17th Jan, 2013
Very fushy, but tasty nonetheless! I made my own wee tweaks here and there. And here's what I had for dinner: Next time, I'll add the salmon juuuust before serving!
10th Dec, 2012
28th Sep, 2012
That looks delicious! I can't wait to make it :)
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