Tagliatelle with Salmon and Horseradish Sauce
Cook the pasta according to instructions.
Poach the salmon in simmering, salted water, for about 10 minutes, until just done.
In another pan on low fire, stir the milk and cream cheese until the cheese has melted and the sauce is smooth.
Bring the sauce just to a boil and remove from the heat.
Stir in the horseradish and dill.
Remove the skin and any bones from the salmon and cut the flesh into bite-sized pieces.
Divide the pasta on two plates; top with salmon and sauce.
Lekker with spinach.