Summary

Ingredients

• 250 g salmon, frozen
• 2 small zucchini, sliced
• 1 bell pepper (s), diced yellow
• 1 bell pepper (s), diced red
• 1 large onion (s), finely diced
• 3 tablespoon olive oil
• 300 ml sweet cream, unbeaten
• 2 handfuls dill, washed and cut into small pieces
• 250 g taliatelle
• some vegetable broth
• salt and pepper

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Instructions

1. Thaw frozen salmon fillet for approx. 30 minutes and roughly dice, set aside.
2. Fry the onion, diced, in hot olive oil. Add paprika + zucchini and stew in its own juice for about 10 minutes on high. Season to taste with salt, pepper and vegetable stock.
3. Stir the cream into the vegetables. Bring everything to the boil briefly. Put the salmon cubes on top and let everything stand covered for approx. 7 minutes (please do not boil any more, as there is a risk of coagulation).
4. Fold in plenty of dill before serving.
5. Tagliatelle (ribbon noodles), cooked al dente in vegetable broth, are excellent. Enjoy 1 glass of white wine with it.