Salmon and Cray Fish Pasta Bags

AuthorThe Batch Lady

TweetSave

Standard batch serves 4

Yields1 Serving
 1 cup smoked salmon shredded
 1 cup Crayfish (amounts of fish is optional. I always use whatever I have left for this recipe as you only need a small amount. You may also just wish to use salmon)
 1 cup frozen pre chopped onions
 1 cup frozen peas
 1 tub creme fraiche (to serve)
1

Method

Add the fish to a freezer bag.

Add the peas and onions on top of the fish (still frozen) and label and seal the bag.

2

Ready to Eat

Defrost the bag and add the onions and peas to a saucepan to cook.

Next add the fish until hot.

Finally add the tub of crème fraiche to the ingredients and stir

Serve over pasta

3

Batching

Always double this recipe as it’s so easy to make.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 1 cup smoked salmon shredded
 1 cup Crayfish (amounts of fish is optional. I always use whatever I have left for this recipe as you only need a small amount. You may also just wish to use salmon)
 1 cup frozen pre chopped onions
 1 cup frozen peas
 1 tub creme fraiche (to serve)

Directions

1

Method

Add the fish to a freezer bag.

Add the peas and onions on top of the fish (still frozen) and label and seal the bag.

2

Ready to Eat

Defrost the bag and add the onions and peas to a saucepan to cook.

Next add the fish until hot.

Finally add the tub of crème fraiche to the ingredients and stir

Serve over pasta

3

Batching

Always double this recipe as it’s so easy to make.

Salmon and Cray Fish Pasta Bags

Leave a Reply

Your email address will not be published. Required fields are marked *