Sieve the flour with the salt. Add the egg and the olive oil. Mix well to form a dough. Cover and leave to rest for at least 30 minutes. The amount of oil needed will depend upon the strength of the flour. More oil may be necessary. Cut the salmon into thin strips approximately 2 inches long and place into a bowl with the cream and nutmeg. Stir and leave to stand for approximately 2 hours. Cook the pasta in plenty of boiling, salted water until al dente. Warm the cream and salmon mixture then add the creme fraiche. Do not boil. Add the lemon juice, chives and quails eggs. Drain the pasta, pour the sauce over and mix well. Season to taste. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (867g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 882 (55%)|
|Amt Per Serving||% DV|
|Total Fat 98g||131 %|
|Saturated Fat 51.3g||257 %|
|Monounsaturated Fat 31.3g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 426.2mg||131 %|
|Sodium 258.6mg||9 %|
|Potassium 1763.6mg||46 %|
|Total Carbohydrate 93.4g||27 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 90.1g|
|Protein 90.4g||129 %|
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Calories per serving: 1604
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