Summary

Ingredients

• 6 slices salmon
• 500 g taliatelle
• 360 g cream, (full cream)
• 180 g sour cream
• 2 lemon (s), (the juice)
• 1 bunch dill, finely chopped
• 100 g butter
• salt and pepper
• Worcester sauce

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Instructions

1. Cut the salmon into cubes approx. 2 by 2 cm, season with salt, pour lemon juice over them and leave to marinate briefly.
2. In the meantime, cook the pasta.
3. Dab off the salmon, heat the butter in a pan, gently fry the salmon in it, remove the salmon, keep warm.
4. Pour both types of cream into the pan, reduce a little, add the chopped dill, season with salt and pepper, Worcersters sauce, or add a little lemon juice from the marinade to taste.
5. Drain the pasta, mix with the cream sauce, arrange on plates, place the salmon cubes on top and season over it 1-2 times with the pepper mill. Serve immediately.