Pasta with salmon cream sauce

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 400 g salmon
• 200 g cream
• 100 g crème fraîche
• 100 ml milk
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 egg yolk
• some broth, granulated
• Salt
• oil
• lemon juice
• possibly dill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the tagliatelle in salted water according to the package instructions. Meanwhile, dice the onion and garlic and cook in a pan or small frying pan with a little oil until translucent. Cut the salmon into bite-sized pieces and add to the onions. Just before the salmon is fully cooked, add the cream, milk, and crème fraîche and season with the granulated stock and a little lemon juice. Pour some of the cream sauce into a mug, add the egg yolk, and mix. Stir the mixture into the cream sauce and bring to a boil briefly. If you like, you can refine the sauce with dill. Drain the cooked pasta and serve with the salmon cream sauce. Tip: Cut frozen salmon into pieces before it has completely thawed; this is easier.