Summary

Ingredients

• 150 g taliatelle
• 1 lemon (s), organic
• 250 ml whipped cream
• 300 g salmon fillet (s), (skinless)
• 100 g peas, frozen
• a bit salt
• some cayenne pepper
• some sugar

Print Recipe Pin Recipe

Instructions

1. Cook the noodles in plenty of boiling salted water until they are firm to the bite.
2. Wash the lemon with hot water, dry it and rub off 1 teaspoon of the zest. Squeeze out 4 tablespoons of juice. Bring the cream and lemon juice to the boil in a large pan. In the meantime, dice the salmon 3 cm. Season the cream with salt, cayenne pepper and a little sugar. Remove the pan from the heat, add the lemon peel and salmon and cover and let stand for 5 minutes. Turn once. Add the peas to the pasta 1 minute before the end of the cooking time. Then drain and mix into the lemon and salmon sauce while dripping wet.