Summary

Ingredients

• 200 g taliatelle
• 100 g smoked salmon
• 100 g broccoli florets
• 30 ml broth
• 1 shallot (s)
• 100 g crème fraîche
• 0.5 ½ lemon (n)
• 3 stems dill
• salt and pepper
• oil

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Instructions

1. Cook the tagliatelle in salted water according to the instructions on the packet. Cook the broccoli florets for 6 - 7 minutes in hot water until they are firm to the bite, then allow to drain.
2. Cut the smoked salmon into strips.
3. Peel the shallot, dice it finely and sweat it in a saucepan with a little oil. Deglaze with the broth, reduce briefly and stir in the crème fraîche.
4. Season with lemon juice, salt and pepper. Finely chop the dill and stir in with the broccoli.
5. Drain the pasta water and add the tagliatelle directly to the sauce. Fold in the salmon strips, stir everything well and serve directly.