Summary

Ingredients

• 1 small bell pepper (s), red
• 1 stick (s) celery
• 1 spring onion (s)
• 4 stalks basil
• 100 g smoked salmon thin slices
• 0.5 ½ lemon (n)
• 75 g crème fraîche
• salt and pepper
• Linguine, approx. 150 g per person

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Instructions

1. Wash the pepper, cut in half and clean. Wash the Sellereistange and cut off the ends, peeling off any hard fibers. Wash and clean the spring onions. Chop the bell pepper, celery and spring onion together very finely.
2. Pluck the basil leaves from the stems and cut into fine strips. Also cut the salmon into slices. Wash the lemon with hot water and finely grate the peel, squeeze out 3 teaspoons of juice.
3. Mix the chopped vegetables with the basil, salmon and creme fraiche. Season with lemon zest, lemon juice, salt and pepper. Chill until ready to serve. Mix with 1 - 2 tablespoons of pasta boiling water before mixing with the pasta.
4. Linguine or fettuccine, which combine perfectly with this sauce, taste best with this sauce.
5. Speed tip:
6. Instead of fresh vegetables, take grilled vegetables from the jar or from the Italian delicatessen and chop finely. Peppers taste best.