Salmon ragout with pasta

Ingredients for 4 servings:

• 400 g salmon fillet(s), fresh or thawed
• lemon juice
• 1 cucumber(s)
• 1 tbsp butter
• 150 g sour cream
• 100 g cooked ham
• 1 bunch dill, tips picked
• some salt and pepper
• 250 g tagliatelle or similar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

also suitable for children

First, cut the salmon into cubes about 3 cm thick. Drizzle with lemon juice and lightly salt. Let it simmer in the refrigerator. In the meantime, boil a pot of water for the pasta while you prepare the cucumbers and salmon. Peel and halve the cucumbers, and scrape out the seeds with a teaspoon. Then cut the cucumbers into slices about 1/2 cm thick. Heat the butter in a large pan and add the cucumber slices, lightly seasoning with salt and pepper. Let the cucumbers simmer in the pan—this may take a few minutes. Add the sour cream to the cucumbers, then add the salmon cubes. Cover and simmer over low heat for about 10 minutes. Finely dice the ham and mix it with the dill sprigs into the fish pan. Season to taste at the end.