Tagliatelle in Radish, Salmon and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g ribbon noodles
- 1 bunch radishes
- 200 g smoked salmon
- 40 g butter
- 1 tablespoon flour
- 250 ml vegetable stock
- 200 g whipped cream
- a bit salt
- some black pepper from the mill
- 1 tablespoon lemon juice
- 0.5 ½ bunch chives
Print Recipe
Pin Recipe Instructions
- Cook the ribbon noodles in plenty of boiling, lightly salted water until they are al dente. Clean and wash the radishes and cut into wedges. Cut the salmon into fine strips. Melt 20 g butter in a saucepan and steam the radish wedges in it for about three minutes. Then take it out; Melt the remaining 20 g butter in the frying fat and sweat the flour in it while stirring. Deglaze with the vegetable stock and cream while stirring, bring to the boil and then simmer for about five minutes. Don`t forget to stir.
- Season the sauce with a little salt, a few turns of black pepper from the mill and the lemon juice. Put the radish wedges and the salmon strips in the sauce and heat them up. Drain the ribbon noodles, mix with the radish, salmon and cream sauce and arrange on plates. Rinse the chives, shake dry, cut into fine rolls and sprinkle over them.
- Fresh baguette goes well with it.
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