Smoked salmon pasta

Ingredients for 4 servings:

• 400 g tagliatelle
• 150 g smoked salmon
• 1 cup of sour cream or crème fraîche, approx. 200 g
• 1 cup of cream, approx. 200 g
• 1 cup of milk, measure in a cream or sour cream cup
• 150 ml vegetable stock
• 1 clove(s) garlic
• dill
• Parsley or other herbs
• salt and pepper
• 1 onion(s)
• some clarified butter or olive oil etc. for frying
• possibly flour or cornstarch to thicken

Instructions

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

Quick, tasty dish

Cooking time: 15 minutes. Chop the onion and cut the smoked salmon into large pieces. Add a little clarified butter to a pan, heat it up, and sauté the onion until translucent. Deglaze with the vegetable stock and simmer gently for 2-3 minutes. Then stir in the sour cream with a whisk, add the cream and milk, and continue to simmer, being careful not to let it curdle; you don’t want it to boil wildly. Season with salt and pepper and add the smoked salmon. I always put the lid on briefly so the salmon can cook in the sauce. Finally, thicken slightly if desired and season with herbs, garlic, salt, and pepper. Serve with tagliatelle and a cucumber salad. Feel free to use a little more salmon. I think 150 grams is perfect. If you want it a little lower in fat, use more milk and less cream. The herbs can also be varied. Wild garlic is wonderful in spring.