Rinse and blanche the spinach for five minutes. Make a thick white sauce, add a teaspoon of chicken stock powder and salt and pepper to taste.

Chop the cooked spinach and mix with the white sauce. Serve with smoked salmon, poached eggs and toast.

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Serve with a green salad, fresh crusty bread and a glass or three of Fume Blanc

200g smoked salmon pieces
1000g fettuccine
200g soft blue cheese, cut into pieces
450ml cream
pinch of dried tarragon
1 tbsp olive oil
salt & ground black pepper to taste
parsley for garnish
250ml Fume Blanc

Optional extras
200g tinned salmon, deboned and skin removed
1 tsp arrowroot

In a small saucepan gently heat the cream. Add the blue cheese and continue to heat, stirring occasionally. When the cheese has melted add the wine in slow dribble, stirring all the time. Add the tarragon, leave to simmer gently to let the sauce thicken. Bring 3 litres of water, the olive oil and salt to taste to the boil in a large saucepan, add the fettuccine and cook until al dente.

Drain the fettuccine and serve into a large bowl, pour on the sauce. Arrange the smoked salmon pieces on the top and garnish with the parsley.

Optional extras
For a richer sauce (or if smoked salmon not available), crumble the tinned salmon into the sauce. For a thicker sauce, mix the arrowroot to a smooth paste with a little cold water and add to the sauce, stirring all the time.

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Vegetarians may substitute tofu for fish. With tofu, saute in sesame oil and sprinkle with sesame seeds. Saute for a few minutes more. Increase breadcrumbs by 1\4 cup.

2 cups boiled fish
1 tbsp lemon juice
¼ cup melted butter
¼ cup standard flour
1 cup milk
2 tsp marjoram
1/2 cup fine breadcrumbs
1/4 cup finely chopped mushrooms
1/2 cup finely chopped celery
1/4 cup chopped parsley
1/4 cup diced onions pinch pepper

Drain water from fish, then flake fish and sprinkle with lemon juice. Melt butter in a saucepan, saute mushrooms and remove Then add flour to butter and mix well. Add milk slowly and cook until mixture is smooth and thick, stirring constantly. Add mushrooms and fish along with remaining ingredients. Mix until well blended and put mixture into a well greased small loaf pan.

Bake in a preheated oven at 160°C. for 45 minutes. Turn loaf out of pan on to a serving dish. Garnish with sliced lemon. Cut into four or five servings, covering each with Creole sauce.

Creole Sauce:
1/4 cup melted butter
1/2 cup diced onions
1/2 cup chopped green peppers
1 clove garlic
1 tsp seasoned salt
2 cups of cooked or canned tomatoes

Saute onions, garlic and pepper in butter. Add rest of the of ingredients and bring to the boil. Turn down immediately and simmer for 15 minutes. Thicken with cornflour or rice flour.

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