in Italy

Tagliatelle with smoked salmon, dill and cream

updated

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Ingredients for 4 servings:

  • 400 g tagliatelle
  • 1 bunch of spring onions
  • 200 g smoked salmon
  • 2 lemons
  • 1 bunch of dill
  • 50 g butter
  • 100 ml dry white wine
  • 200 ml cream
  • nutmeg
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the spring onion into very fine rings and the salmon into strips. Squeeze the lemon and finely chop the dill. Cook the pasta in plenty of salted water until al dente, then drain. Heat the butter and briefly fry the onion rings. Deglaze with white wine and simmer over medium heat for about 3 minutes. Add the cream to the sauce and season with salt, pepper, and nutmeg. Simmer the sauce until thickened. Stir the salmon strips and dill into the sauce and season with lemon juice. Quarter the second lemon. Serve the tagliatelle, pour the salmon cream sauce over it, and garnish with lemon quarters and dill.

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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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