Summary

Ingredients

• 3 salmon fillet (s), skinless, deep-frozen
• some lemon juice to drizzle over
• some salt, for seasoning
• some lemon pepper, for seasoning
• some dill tips, deep-frozen
• 1 tablespoon butter
• 150 ml cream
• 2 tablespoon crème fraîche
• 2 tablespoon herbal cream cheese, low-fat, creamy
• 1 tablespoon mustard, medium hot
• 1 tablespoon dill tips, deep-frozen
• some salt, for seasoning
• 100 ml white wine
• 300 ml vegetable stock, can also be a little more
• 1 tablespoon, leveled cornstarch, to bind
• 1 tablespoon heavy cream
• 300 g taliatelle
• 3 liters salted water for the pasta

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Instructions

1. Thaw, wash and dry the salmon fillets with kitchen paper and set aside.
2. In the meantime, cook the tagliatelle in salted water according to the instructions on the packet, drain and set aside in a bowl.
3. Now drizzle the salmon fillets with a little lemon juice, add a little salt and rub on both sides with lemon pepper and sprinkle with some deep-frozen dill tips. Sear the fillets on both sides in a pan with the butter, then turn the stove down to a low level and finish cooking for 5-6 minutes with the lid closed. Take the fillets out of the pan, put them aside on a plate, cut them into small pieces, and clean the pan from the frying fat with a paper towel.
4. Stir in the cream, creme fraiche, mustard, vegetable stock and the white wine, slowly bring to the boil and stir with a whisk to a smooth sauce. Stir in a tablespoon of dill tips and add a tablespoon of cornstarch mixed with a little cream, briefly bring to the boil until the sauce has thickened a little.
5. Finally fold the salmon pieces and the noodles into the sauce. Season with a little salt if necessary. We serve a mixed salad with it!