Spring ribbon pasta with salmon

Ingredients for 2 servings:

• 4 spring onions
• 250 g salmon fillet(s), possibly frozen
• 250 g tagliatelle pasta
• salt water
• 150 ml cream
• some milk
• 50 g herb butter
• salt and pepper
• Paprika powder, sweet
• a few sprigs of dill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

First, cook the tagliatelle pasta in salted water as usual. Clean the spring onions and slice them into thin rings, and cut the salmon fillet into pieces. Melt the herb butter in a pan. Add the salmon pieces and fry until lightly browned. When the salmon is the desired color, add the spring onions and fry or braise the whole thing over medium heat for about 10 minutes. During this time, chop the dill or pluck it from the stalks. Don’t skimp on the dill, as it goes very well with the fish and adds a subtle flavor to the dish. After 10 minutes, add the dill and cream to the fish. Let it simmer briefly and season with salt, pepper, and paprika. Finally, drain the pasta and serve hot with the fish. If you don’t want to use cream, you can use milk instead. However, the sauce will need to be thickened at the end!