Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Cooked and flaked salmon
1 oz Fresh sorrel (or spinach) *
2 oz Broccoli florets
8 oz Fresh spaghetti
Lemon juice and butter
2 tb Freshly grated Parmesan

*Note: Amount given for sorrel (or spinach) is for trimmed weight.

Take some sorrel or spinach leaves and roll them up tightly, a few at
a time. Snip across with scissors to make fine green ribbony shreds.
Chop the broccoli florets into very small pieces indeed, and bring a
large pan of salted water to the boil for cooking the pasta.

Melt 2 oz butter in a flameproof casserole suitable for bringing to
table. Add the broccoli, stir to coat with fat, cover with a lid and
cook gently for just 1 minute. Add a very generous grinding of
pepper, some salt and 2 teaspoons lemon juice (or quite a bit more
lemon if using spinach). Shake the casserole to distribute the
flavourings, then scatter the flaked fish over the broccoli but do
not stir it in. Cover and leave over very gentle heat for just 3
minutes or so. Meanwhile cook the pasta.

Draw the casserole away from the heat. Add the well drained pasta,
the Parmesan and most of the sorrel or spinach ribbons. Toss quickly,
gently and thoroughly so that every strand of pasta is anointed with
butter and prettily flecked with the pink and green of the salmon and
vegetables. Check the seasoning, sprinkle the remaining ribbons of
greenery over the top and serve straight away, accompanied by wedges
of lemon instead of the ubiquitous bowl of grated Parmesan cheese.

Source: Philippa Davenport in "Country Living", June 1987. Typed for
you by Karen Mintzias

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