Summary

Ingredients

• 125 g ribbon noodles
• 50 g ravlax
• 2 spring onion (s)
• some butter
• 20 g parmesan cheese
• 2 teaspoons tomato paste
• 2 stems dill
• 150 ml cremefine

Print Recipe Pin Recipe

Instructions

1. Cook the tagliatelle in plenty of salted water according to the instructions on the packet.
2. For the sauce, cut the spring onions into fine slices and sauté in butter until translucent. Add the tomato paste and roast briefly. Fry the salmon cut into strips briefly. Deglaze with cremefine and rub some parmesan into the sauce. Stir in the finely chopped dill and serve with the ribbon noodles.