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Ribbon noodles with smoked salmon and dill cream sauce

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Ingredients for 1 servings:

  • 125 g tagliatelle pasta
  • 50 g smoked salmon
  • 1 small onion(s)
  • 1 garlic clove(s)
  • n. B. white wine, dry
  • 100 ml cream or Cremefine
  • n. B. Dill
  • n. B. Sea salt, from the mill
  • Pepper, from the mill
  • some butter
  • some olive oil

Instructions

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

Cook the tagliatelle in salted water. Chop the onions and garlic into small pieces and fry in a little olive oil. Then add the smoked salmon and fry for 2 minutes. Deglaze with a splash of white wine. Let it reduce slightly, then add the cream and dill, season with salt and pepper, and bring to a boil briefly. Toss the tagliatelle in a little butter and toss with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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