Summary

Ingredients

• 4 shallot (s)
• 200 g salmon, smoked
• 3 tablespoon butter or margarine
• 200 g sweet cream
• 200 g yourt (skimmed milk yourt)
• 1 dash white wine
• 2 avocado (s), ripe
• Parmesan, freshly grated
• salt and pepper
• 400 g spahetti

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Instructions

1. Peel and finely dice the shallots. Cut the smoked salmon into fine thin strips.
2. Heat the butter or margarine in a saucepan and fry the shallot cubes in it until translucent. Then briefly add the salmon strips (so that they don`t stick). Deglaze with a dash of white wine (if you don`t have one in the house, a little balsamic vinegar can be used). Stir in the cream and yogurt. Let the sauce boil down until it has the desired consistency. Season to taste with salt and pepper.
3. Peel the avocados, cut in half, remove the stone and cut the pulp into bite-sized cubes. Put the avocado cubes in the salmon sauce and let it stand warm - the sauce must no longer boil.
4. Cook the spaghetti al dente according to the instructions on the packet and pour the sauce over them. Then sprinkle freshly grated parmesan on top. Serve hot.
5. A little tip: Avocados should only be warmed up briefly - never cooked - otherwise they will become bitter.