West Coast Salmon Pasta

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	50 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

Also:

2 tablespoon trout caviar
1 tablespoon lemon balm, chopped
some rocket, possibly

Instructions

For the sauce, reduce the fish stock to 50 ml in a saucepan over medium heat. Chop the shallot and garlic, halve the chili pepper lengthways and cut into fine cubes.
Melt 1 teaspoon butter in a saucepan, sauté shallot, garlic and chilli in it. Pour in the reduced stock and the cream, heat, stirring constantly, until just before the boiling point.
Mash the cream cheese a little and stir in well. Let the sauce boil down for about 10 minutes and season with salt and pepper.
Hollow out the tomatoes and cut the pulp into small cubes. Also cut the salmon into cubes (approx. 1.5 cm in size). Cook the tagliatelle in salted water until al dente, drain and keep warm.
Melt 20 g butter in a pan, briefly sweat the tomatoes and salmon in it. Season with salt and pepper. Add to the tagliatelle and pour the sauce over them. If you like, you can also add the rocket. Mix everything carefully.
Distribute on plates and pour the caviar over them. Sprinkle with chopped lemon balm and serve.

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