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Tagliatelle with smoked salmon and broccoli

updated

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Ingredients for 2 servings:

  • 200g tagliatelle
  • 100 g smoked salmon
  • 100 g broccoli florets
  • 30 ml broth
  • 1 shallot(s)
  • 100 g crème fraîche
  • ½ lemon(s)
  • 3 sprigs of dill
  • salt and pepper
  • oil

Instructions

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

Cook the tagliatelle in salted water according to the package instructions. Cook the broccoli florets in hot water for 6-7 minutes until al dente, then drain. Cut the smoked salmon into strips. Peel and finely dice the shallot, and sauté it in a pan with a little oil. Deglaze with the stock, reduce briefly, and stir in the crème fraîche. Season with lemon juice, salt, and pepper. Finely chop the dill and stir it in with the broccoli. Discard the pasta water and add the tagliatelle directly to the sauce. Fold in the salmon strips, mix everything well, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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