John Myers
Ingredients for 4 servings:
- 250 g tagliatelle, dry
- salt water
- 2 shallots
- 200 ml vegetable stock
- 150 g smoked salmon
- 300 g cocktail tomatoes or cherry tomatoes
- some salt and pepper
- 1 tbsp chives
- 250 g natural yogurt
- 1 cucumber(s)
- 1 bell pepper(s) (color of your choice)
- 1 tbsp lemon juice
- 2 tbsp vinegar
- 1 tsp mustard
- 4 tbsp vegetable broth
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
with pepper and cucumber salad
Cook the pasta in salted water until al dente. Dice the shallots, sauté briefly, and deglaze with vegetable stock. Add the sliced smoked salmon and the halved tomatoes. Season with salt and pepper. Stir in the chives and yogurt. Reheat if necessary; do not boil. Peel the cucumber and slice as desired (dice, half-moons, or slices), and dice the bell pepper. Make a dressing from the lemon juice, vinegar, mustard, and vegetable stock and combine with the salad ingredients. Plate the tagliatelle with the sauce. Serve with the salad.
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