Tagliatelle with salmon sauce

Ingredients for 4 servings:

• 300 g flour (durum wheat flour)
• 3 eggs
• ½ tsp salt
• 2 tbsp olive oil
• 2 shallots, finely chopped
• 200 ml white wine
• 200 ml crème fraîche
• 2 tbsp lemon juice
• 200 g smoked salmon, sliced
• 2 tbsp dill, freshly chopped
• salt and pepper
• 1 jar caviar, (trout caviar)
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the pasta dough: Place all ingredients in a bowl. Roughly mix with a hand mixer until crumbly, then knead by hand until a rough dough forms. Transfer the dough to a work surface and knead thoroughly by hand until elastic and smooth. Wrap in plastic wrap and let rest for at least 30 minutes. Roll out the dough using a pasta machine or rolling pin and cut into tagliatelle. For the sauce: Sauté the shallots in olive oil and deglaze with the white wine. Add the lemon juice and season with salt and pepper. Remove from the heat and add the chopped salmon, dill, and half of the trout caviar. Do not allow the sauce to boil, as this will dry out the salmon. Cook the pasta until al dente. Drain, reserving a cup of the pasta water. Immediately add the pasta to the sauce and let it simmer, adding a little more if necessary. Serve on plates and garnish with some chopped dill and the remaining trout caviar. This portion serves 4 people as an appetizer.