Salmon noodles

Ingredients for 2 servings:

• 200 g tagliatelle pasta
• 200 g salmon
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp butter
• 1 tbsp flour
• 1 tbsp tomato paste
• 1 tbsp mustard
• 1 shot of white wine
• 1 tbsp soup powder
• 2 cups of cream or cremefine for cooking
• pepper
• dill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

a simple recipe for salmon noodles, also suitable for beginners

Cook the tagliatelle in plenty of salted water until tender, drain, and rinse with cold water. Set aside. It’s okay if it cools down; it will go into the warm sauce later and be reheated this way. In the meantime, melt the butter in a large, high-sided pan, sauté the diced onion and garlic until translucent, then sprinkle with the flour. Sauté everything until lightly browned. Now add the mustard and tomato paste and deglaze with the white wine. Stir everything thoroughly to create a creamy sauce, then simmer. In the meantime, bring 400-500 ml of water to a boil, add the kettle, and stir in the soup mix. Season with pepper and add about a tablespoon of dill (fresh, dried, or frozen) to taste. I never add salt to the sauce, as the soup mix and the smoked salmon (or gravlax, though I think fresh salmon would work too) provide enough salt. You’ll just have to experiment to see what tastes best to you. Add the cream or crème fraîche and simmer uncovered over medium heat for about 10 minutes. Meanwhile, cut the salmon into bite-sized pieces or strips. Add the pasta to the sauce, mix thoroughly, and reheat if necessary. Finally, carefully fold in the salmon and serve immediately, so the salmon doesn’t become “crumbly.”