Tagliatelle in salmon and sour cream sauce

Ingredients for 4 servings:

• 500g tagliatelle
• 2 cups sour cream
• 200 g cold-smoked salmon
• 2 bunch spring onions
• 2 stock cubes
• 250 ml water, hot
• some lemon juice
• some olive oil
• n. B. Salt
• some pepper
• some parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cook the tagliatelle according to the package instructions. Wash the spring onions, remove the dark green ends and roots, and slice the onions into very thin rings. Cut the salmon into 2 cm long and 0.5 cm wide strips. Gently heat the olive oil in a saucepan and add the spring onions. Be careful not to let them brown! Once the spring onions are translucent, add the sour cream and stock and whisk to combine. While stirring constantly, add a little lemon juice and pepper. If the sauce is too runny, either reduce it further or add a little thickener. Turn off the heat and add the salmon to the sauce; do not let it boil. Let the salmon stand for a minute and then season the sauce again to taste. Add more salt if needed. Place the tagliatelle in deep plates, drizzle with a little sauce, and sprinkle with freshly chopped parsley.