Lemon salmon spaghetti

Ingredients for 4 servings:

• 500g spaghetti
• Salt
• 400 g salmon fillet(s)
• 1 bunch of dill
• 4 egg yolks
• 1 lemon(s), the juice and the grated peel
• 5 tbsp white wine
• 1 tsp sugar
• pepper
• 120 g butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

the refreshing pasta variation for summer

Cut the butter into small pieces and freeze. Cook spaghetti in plenty of salted water according to the package instructions until al dente. Meanwhile, cut the salmon into bite-sized pieces. Finely chop the dill and grate the lemon zest. Combine the egg yolk, juice of half a lemon, white wine, sugar, and salt in a saucepan and whisk over low heat until thickened (do not boil, or the sauce will curdle—it’s better to whisk in a bain-marie). Add the lemon zest. Slowly stir in the ice-cold butter (don’t let the sauce cool down—let it stand in the bain-marie). Add the chopped dill. Drain the spaghetti and, while still dripping wet, mix it with the salmon in the sauce, then gently toss for about 4-5 minutes, until the salmon is cooked through. After arranging, drizzle with a little more lemon juice. Serve immediately.