Ribbon pasta in salmon sauce

Ingredients for 2 servings:

• 200 g tagliatelle pasta
• 250 g salmon, fresh
• 1 large leek(s)
• ½ lemon(s), the juice
• 250 ml sweet cream
• 2 tbsp Dill, chopped, frozen – or 1/2 bunch freshly chopped
• 1 slice(s) smoked salmon (make sure it is of good quality!)
• 20 g butter
• 2 tbsp oil
• Salt and pepper, from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

an unparalleled taste experience

Cook the pasta in salted water according to the package instructions until al dente, then drain. In the meantime, peel the skin off the salmon and remove any remaining central bone. Cut the salmon into 2 cm pieces. Briefly marinate the salmon pieces with lemon juice, salt, and pepper. Cut the smoked salmon into thin strips. Finely dice the spring onion and sauté in the butter and oil over moderate heat. Add the cream and dill and reduce the heat to moderate. Add the salmon pieces and heat briefly. Season with salt and pepper. Add the smoked salmon and heat briefly. Pour the sauce over the pasta and serve immediately. Garnish with small sprigs of dill, if desired.