Salmon spaghetti with fresh watercress

Ingredients for 4 servings:

• 200 g smoked salmon
• possibly salmon, salmon leftovers from the can, frozen Alaska pollock slices or salmon substitute
• 400g spaghetti
• 250 ml buttermilk, equivalent to 1/2 large cup
• 50 ml cream
• some broth
• possibly cream cheese or mild goat cheese
• 1 bell pepper(s)
• 4 carrots
• 2 spring onions
• 2 tsp honey or maple syrup
• some vegetable oil, e.g. pistachio oil
• lemon juice
• salt and pepper
• 1 bunch watercress

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

and a creamy sauce made from buttermilk and cream

Cook the spaghetti in salted water according to the package instructions. Peel the carrots completely with a vegetable peeler until only shavings remain. Roughly dice the spring onions. Sauté the carrots and spring onions in oil in a large pan or, ideally, in a wok at low heat. After about 1 minute, add the honey and 3 tablespoons of the pasta water and let the vegetables simmer until the carrots are just firm to the bite. Remove the vegetables from the pan. Cut the bell pepper into thin strips. Finely chop the cress. Drain the pasta and refresh. Add the buttermilk, cream, cream cheese (if desired), and stock to the still-hot pan and mix. Season the sauce with salt, lemon juice, and pepper. Turn off the heat. Add any leftover salmon to the sauce. Add the pasta to the sauce and mix well. Add the carrots, spring onions, and raw bell pepper strips. Cut the smoked salmon into large pieces and sprinkle over the pasta. Stir in the cress and season to taste before serving.