Ribbon pasta in radish-salmon-cream sauce

Ingredients for 4 servings:

• 400 g tagliatelle pasta
• 1 bunch of radishes
• 200 g smoked salmon
• 40 g butter
• 1 tbsp flour
• 250 ml vegetable stock
• 200 g whipped cream
• some salt
• some black pepper, freshly ground
• 1 tbsp lemon juice
• ½ bunch chives

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Cook the tagliatelle in plenty of boiling, lightly salted water until al dente. Trim and wash the radishes, and cut into wedges. Cut the salmon into thin strips. Melt 20g of butter in a saucepan and sauté the radish wedges for about three minutes. Then remove from the pan; melt the remaining 20g of butter in the frying fat and sauté the flour in it, stirring continuously. Deglaze with the vegetable stock and cream, stirring continuously, bring to a boil, and then simmer for about five minutes, stirring constantly. Season the sauce with a little salt, a few turns of freshly ground black pepper, and the lemon juice. Add the radish wedges and salmon strips to the sauce and heat through. Drain the tagliatelle, mix with the radish, salmon, and cream sauce, and serve on plates. Rinse the chives, shake dry, cut into fine rolls, and sprinkle over the sauce. Fresh baguette goes well with it.