Salmon noodles with dill

Ingredients for 4 servings:

• 1 pack of smoked salmon
• 1 onion(s)
• ½ bunch dill, fresh or 2 tbsp frozen
• 1 cup of cream
• Pinch(s) of salt and pepper
• 500 g tagliatelle or other ribbon pasta
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

pescetarian and lactose-free possible

Cook the tagliatelle in a large pot in plenty of salted water until al dente. Drain the cooked pasta and place it in a colander or on a serving plate. While the pasta is cooking, dice the onion and smoked salmon, and finely chop the bunch of dill (this step is unnecessary if using frozen dill). Sauté the diced onion with a generous splash of oil in the pasta pot until translucent or golden brown, depending on your preferred roasting flavor. Briefly sauté the diced salmon and deglaze with cream. Add the chopped dill (half a bunch or half a pack of frozen dill is often sufficient), season the sauce with salt and pepper, and bring to a boil briefly. Add the tagliatelle to the pot, toss with the sauce, and serve. Enjoy! TIPS: If desired, the sauce can be refined with a splash of white wine and a little parsley. Since the pasta will become a difficult-to-untangle lump after a while, it’s best to work quickly. If you want more sauce, you can use milk (although one cup is usually sufficient). Lactose-free preparation is also possible with L-free cream (the taste is the same).