Pasta with cucumber and salmon sauce

Ingredients for 4 servings:

• 1 large cucumber(s)
• 1 onion(s)
• 400 g tagliatelle pasta
• salt water
• 400 g salmon fillet(s) without skin
• salt and pepper
• 20 g butter
• 5 tbsp dry vermouth
• 200 ml vegetable stock
• 200 ml cream
• 1 tbsp mustard
• ½ bunch of dill
• possibly sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel the cucumber, halve lengthwise, remove the seeds, and slice. Finely chop the onion. Cook the pasta in salted water according to the package instructions. Dice the salmon fillet and fry in the butter for about 3 minutes. Season with salt and pepper, remove, and set aside. Sauté the onion and cucumber in the frying fat. Deglaze with vermouth, add the stock, and cream. Bring to a boil and simmer for 3 minutes. Stir in the mustard, thickening the sauce slightly if necessary. Finely chop the dill. Stir the salmon and dill into the cream sauce. Drain the pasta and mix with the sauce.