Apple and salmon ragout on pasta

Ingredients for 4 servings:

• 500 g salmon, without skin
• 1 lemon(s)
• 2 apples, sour
• 1 large onion(s)
• 200 ml whipped cream
• 150 ml milk
• 100 ml cider or apple juice
• 2 tbsp dill tips, fresh or frozen
• ½ bunch chives
• Oil for frying
• salt and pepper
• Sauce thickener, light
• 500g pasta

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Rinse the salmon, pat dry, and cut into approximately 2 cm cubes. Halve the lemon and squeeze the juice. Season the salmon cubes with salt and pepper and marinate in the lemon juice. Wash the apples thoroughly, peel them, remove the cores, and cut the apples into medium-sized cubes. Peel and finely dice the onion. Fry the onion in a little oil until translucent. Add the apple cubes, sauté, and season with salt and pepper. Deglaze everything with cider, or apple juice for an alcohol-free version, and let it reduce slightly. Then pour in the cream and milk, bring to a boil briefly, and stir in the dill. If the sauce is too runny, you can thicken it a little more. When the sauce has the right consistency, add about 2/3 of the salmon cubes without the lemon marinade and let it simmer over low heat until cooked through. Cut the chives into small rolls, sprinkle them over the sauce, and stir in carefully. Season the sauce again with salt and a little pepper. Cook the pasta until al dente. Meanwhile, drain the remaining salmon and fry it briefly in a little oil in a separate pan. Arrange the pasta on plates and pour the sauce over it. Serve garnished with some fried salmon cubes.