For The Love Of Banting: Creamy Smoked Salmon Zoodles

Thursday, 1 December 2016

Creamy Smoked Salmon Zoodles

Ingredients:
500g smoked salmon, chopped
600g zoodles (more if you prefer)
150ml cream
1 tsp heba pap
Sprinkle of salt and pepper
1 tbs Holsum

Method:
In a large frying pan or pot, melt holaum, then add the salmon and fry until just cooked. Add the salt, pepper and zoodles and allow to cook on medium heat (approximately 5 mins). Add cream, and 1 tsp heba pap and mix well. 

Cost per plate: R13.50
(Marrows 3 for R10 large, salmon R34.99 for 500g)




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