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Beetroot spaghetti with smoked salmon cream sauce

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Ingredients for 2 servings:

  • 2 beetroot tubers, fresh
  • some oil
  • n. B. Allspice
  • e.g. salt and pepper
  • 200 ml cream
  • 200 ml milk
  • 1 tsp dill
  • 1 tsp tarragon
  • 1 tbsp honey
  • 1 tbsp mustard
  • 1 tbsp horseradish from the jar
  • 2 salmon fillets, smoked and chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel the beets and cut them into spaghetti. First, fry them in oil, then boil them in water with salt, allspice, and pepper until al dente. Chop the herbs and mix them with the cream, milk, honey, mustard, and horseradish. Heat briefly and season to taste. Then add the salmon fillets and let them simmer for a short while. Meanwhile, drain the spaghetti, transfer them to a plate, and pour the sauce over them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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