Pasta with two types of salmon

Ingredients for 4 servings:

• 750 g leek (approx. 4 stalks)
• 1 small lemon(s), zest and juice
• 400 ml cream
• 200 g smoked salmon
• 500 g salmon, fresh (not frozen)
• 2 tbsp olive oil
• 500 g pasta, to taste.
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with fresh salmon and smoked salmon

For pasta: you can use anything from tagliatelle to spaghetti. I prefer homemade pasta (tagliatelle). There’s a recipe for it in my profile. Clean the leek, score it, and rinse thoroughly under running water. Cut only the white part into thin rings. Put the heavy cream in a saucepan, add the grated lemon zest, and reduce by half. Cut the smoked salmon into strips, halve the salmon fillet horizontally, then cut it crosswise into thin strips. Squeeze the grated lemon and drizzle the raw salmon strips with 2 tablespoons of juice. Add a little salt. Heat a large bowl in the oven at 90°C. Cook the pasta. Blanch the leek rings in lightly salted water for 4 minutes. Then work very quickly: Drain the leek and pasta, layer both in the preheated bowl with the fresh and smoked salmon, and season generously with pepper. Pour in the reduced, hot cream and mix everything well with two large spoons. The raw salmon will cook through the hot noodles, hot sauce, and warmed bowl. Serve immediately on warmed plates.