This dish is ready in 30 minutes. Spaghetti, fresh salmon and leeks, draped in a béchamel sauce, make a complete, savoury dinner.
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1 knob butter
1 tablespoon olive oil
1 leek, cut into thin rounds
2 fresh salmon fillets, without skin, cut into cubes
salt and ground black pepper
1 or 2 pinches chopped fresh dill
For the béchamel sauce
1 rounded tablespoon plain flour
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Method Prep:5min › Cook:25min › Ready in:30min
Bring a saucepan of salted water to the boil, and cook the spaghetti according to the packet instructions. Drain, add the knob of butter, and keep warm.
In a small frying pan on a low heat, cook and stir the leek until golden and soft, about 7 minutes. Stir in the salmon pieces, season with salt and pepper, add the dill and cook until the salmon is golden, about 10 minutes.
Meanwhile, prepare the béchamel sauce: Melt the 30g butter in a saucepan. Whisk in the flour until smooth. Reduce the heat to low, and pour the milk in little by little, whisking constantly to make a smooth, thick sauce. Season with salt and pepper.
Stir the béchamel sauce together with the salmon and leek mixture, then pour over the spaghetti and serve hot.