Summary

Ingredients

• 3 beetroot
• 1 orange (s), untreated
• 0.5 tablespoon ½ olive oil
• 150 g salmon fillet (s)
• 3 spring onion (s)
• 75 g crème fraîche
• 125 ml vegetable stock
• 1 teaspoon horseradish, mild
• 1 teaspoon cumin powder
• 0.5 teaspoon ½ coriander
• 1 teaspoon parsley, chopped
• 0.5 pinch ½ (s) sugar
• salt and pepper
• 250 g pasta

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Instructions

1. Dice the beetroot and salmon and cut the spring onions into rings. Squeeze half an orange and rub the peel.
2. Heat the olive oil in a large pan and fry the coriander and cumin in it.
3. Meanwhile, put on the pasta.
4. Add the beetroot, orange juice, vegetable stock, crème fraîche, sugar and horseradish to the pan and heat. Add salmon, orange zest and spring onions and cook for about 5 minutes. Season to taste with salt and pepper.
5. Drain the cooked pasta and mix with the sauce.
6. Arrange on plates and garnish with wedges of the other half of the orange and parsley.