Pasta with salmon from the US West Coast

Ingredients for 3 servings:

• 300g tagliatelle
• 400 ml fish stock
• 1 small onion(s)
• 3 cloves garlic
• 3 red chili peppers
• 1 tsp butter
• 200 ml cream
• 1 tbsp double cream cheese
• Salt and pepper, black, crushed
• 300 g tomatoes
• 250 g smoked salmon (e.g. Stremellachs)
• 20 g butter
• Salt and pepper, black, crushed
• 2 tbsp trout caviar
• 1 tbsp lemon balm, chopped
• some arugula, maybe

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

For the sauce, reduce the fish stock in a saucepan over medium heat to 50 ml. Chop the shallot and garlic, halve the chili pepper lengthwise and finely dice. Melt 1 teaspoon of butter in a saucepan, sauté the shallot, garlic, and chili. Add the reduced stock and cream, and heat, stirring constantly, until just before boiling. Lightly crush the cream cheese and stir in well. Let the sauce simmer for about 10 minutes, then season with salt and pepper. Hollow out the tomatoes and cut the flesh into small cubes. Also cut the salmon into cubes (about 1.5 cm in size). Cook the tagliatelle in salted water until al dente, drain, and keep warm. Melt 20 g of butter in a pan, sauté the tomatoes and salmon briefly. Season with salt and pepper. Add to the tagliatelle and pour the sauce over the top. If you like, stir in the arugula. Mix everything gently. Divide among plates and top with the caviar. Sprinkle with chopped lemon balm and serve.