← All recipes

🍝 Pasta with smoked salmon, poached egg, and crispy sage

730 kcal · 30 min · 4 servings

Ingredients

• 250 g hot smoked salmon fillet (e.g. Stremellachs with pepper crust)
• 400 g band noodles
• salt
• 4 eggs
• 50 ml vinegar
• 1 handful sage leaves
• 2 tbsp butter
• 150 ml whipping cream
• pepper (from the mill)
• freshly grated parmesan (to serve)

Instructions

1. 1. Pull the salmon into small, bite-sized pieces.
2. 2. Cook the ribbon pasta in boiling salted water until al dente (firm to the bite).
3. 3. Crack each egg individually into a small bowl or cup.
4. 4. Pour the vinegar into a small pot with about one liter of water that is just simmering.
5. 5. Gently slide each egg from the cup into the vinegar water.
6. 6. Use a spoon to gently shape the egg white around the yolk.
7. 7. Poach the eggs for about four minutes.
8. 8. Pick the sage leaves off the tough stems.
9. 9. Melt the butter in a large, hot pan.
10. 10. Fry the sage leaves in it until lightly crispy.
11. 11. Remove the sage leaves and let them drain on kitchen paper.
12. 12. Pour the cream into the hot pan.
13. 13. Let the cream simmer for two to three minutes over high heat.
14. 14. Fold in the pasta, salmon, and half of the sage leaves into the cream.
15. 15. Season the mixture with salt and pepper and adjust to taste.
16. 16. Divide the pasta mixture among the plates.
17. 17. Place one poached egg on each plate.
18. 18. Sprinkle the dishes with black pepper, Parmesan, and the remaining sage.

Nutrition per serving

• kcal: 730
• Protein: 34 g · Fett/Fat: 33 g · Carbs: 73 g