Summary

Ingredients

• 200 g salmon, smoked
• 125 g shrimp (s), (pre-cooked)
• 0.5 ½ lime (s), including the juice
• 1 tablespoon balsamic vinegar, white
• 200 ml cream
• 2 tuber / s fennel with green
• 1 dash vermouth, (Noilly Prat, as desired)
• 250 g spahetti, black
• 2 tablespoon olive oil
• salt and pepper
• Chilli, (at will)
• 2 teaspoons tarragon
• oil
• Spice mix

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Instructions

1. Heat oil in a pan. Halve the fennel and cut into thin slices and fry in the oil. The fennel should smell slightly caramel-like and have slight brownish traces of roasting. Salt lightly.
2. Cut the smoked salmon into strips and add to the fennel slices in the pan. The pre-cooked prawns too. Add lime juice, balsamic vinegar and a dash of Noilly Prat (if there isn`t one, it doesn`t matter, it tastes very good even without it). Pour on enough cream for the sauce to get the right consistency, add about 2 teaspoons of good dried tarragon (fresher is of course the best alternative in the season). If you have to watch out for calories, you can also use less cream and a dash of light broth. But then be careful with the salt, because the smoked salmon is also salted.
3. Meanwhile cook the black spaghetti.
4. Arrange the noodles with the sauce on a nice spaghetti plate and serve decorated with fennel greens and possibly chilli threads.
5. The production of the sauce takes about as long as the cooking of the pasta, so it is really an absolute quick meal, hence the smoked salmon and the pre-cooked prawns. But I also imagine the long version with fresh salmon and fresh shrimp combined with fennel to be delicious.
6. I also seasoned the sauce with a spice mixture that I made myself, a mixture of allspice, colored pepper and dried chili peppers, filled into a spice grinder. A few turns give it a slight spiciness, allspice gives it a special flavor note. This mixture gives many dishes a special kick.