Smoked salmon and vegetable sauce

Ingredients for 4 servings:

• 1 small bell pepper(s), red
• 1 stalk(s) Celery
• 1 spring onion(s)
• 4 stalks of basil
• 100 g smoked salmon thin slices
• ½ lemon(s)
• 75 g crème fraîche
• salt and pepper
• n. B. Linguine, approx. 150 g per person

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cooking pasta in a relaxed way

Wash, halve, and trim the bell pepper. Wash the celery stalk and trim the ends, removing any tough fibers. Wash and trim the spring onion. Finely chop the bell pepper, celery, and spring onion together. Pluck the basil leaves from the stems and slice into fine strips. Slice the salmon as well. Wash the lemon in hot water and finely grate the zest, then squeeze out 3 teaspoons of the juice. Mix the chopped vegetables with the basil, salmon, and crème fraîche. Season with lemon zest, lemon juice, salt, and pepper. Chill until ready to serve. Before mixing with the pasta, mix with 1-2 tablespoons of the pasta cooking water. Linguine or fettuccine go best with this sauce; they combine perfectly with it. Quick tip: Instead of fresh vegetables, use grilled vegetables from a jar or from an Italian deli and chop them finely. Bell peppers taste best.