Salmon and banana sauce for pasta

Ingredients for 3 servings:

• 200 g smoked salmon
• 200 ml cream
• ½ tube(s) tomato paste
• 1 garlic clove(s)
• 1 m.-sized onion(s)
• 2 small chili peppers (Bird Eyes)
• 3 cup(s) water, as needed
• 1 tsp, heaped curry powder
• some salt and pepper
• some tarragon, dried
• 2 m.-large banana(s), ripe
• some olive oil
• lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Dice the onion, finely chop the garlic and chilies. Finely chop the smoked salmon. Heat a pan with olive oil, lightly sauté the onion, garlic, and chilies. Deglaze with the cream and add the tomato paste. Mash the bananas and add them as well. Turn the heat down, as they will bubble and splash immediately. Now add the water (depending on how thick you want your sauce). Add the smoked salmon and season to taste with lemon juice, curry, salt, pepper, and tarragon. We like it best with tagliatelle. Note: The bananas really add a flavor boost. I actually wanted to make a regular salmon cream sauce for pasta, but I had some very ripe bananas that needed to be used up. I tried salmon with a little banana and added it to the sauce. We loved it. By the way, no one guessed it was a banana until after I revealed it.