Pappardelle with wild garlic cream and smoked salmon

Ingredients for 2 servings:

• 200 g tagliatelle, pappardelle or others
• 150 g smoked salmon, sliced
• 2 tbsp wild garlic paste, approx. OR:
• 50 g wild garlic, fresh
• 1 m.-sized onion(s)
• 20 g butter
• 20 g flour
• 200 ml vegetable stock
• 100 ml cream
• 1 tsp, levelled sugar
• n. B. Pepper, colored, from the mill
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

à la garten-gerd

Peel and finely dice the onion. Cut the salmon into strips. If using fresh wild garlic, rinse it in cold water, pat it dry, and chop finely. Cook the pasta al dente according to the instructions. At the same time, sauté the onion in the heated butter until translucent. Then sweat the flour in it, gradually add the stock and cream, and bring to a boil briefly. Stir in the wild garlic paste or freshly chopped wild garlic while simmering gently. Season with sugar, pepper, and salt. You can usually omit salt with wild garlic paste, as it contains enough salt on its own. If the sauce is too thin, simply reduce it a little. Drain the pasta, toss with about 3/4 of the salmon strips, and serve on plates. Pour the wild garlic cream over it and scatter the remaining salmon over it.