Thursday, 1 December 2016

Creamy Smoked Salmon Zoodles

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

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)

No comments:

Post a Comment

Popular Posts

Vegetable Atchar - Miriam Tar

 Can't afford the expensive Banting Friendly atchars? Make your own! Ingredients and Method accompanied by pictures, below. Heat up 1.5 ...