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🍝 Creamy Pasta with Smoked Salmon and Dill

415 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 125 g smoked salmon
• 6 sprigs dill
• 300 g whole grain pasta (e.g. farfalle)
• salt
• 2 tbsp olive oil
• 50 ml dry white wine or fish stock (glass)
• 150 ml classic vegetable broth
• 1 tbsp yogurt butter
• 100 g sour cream
• 0.5 small lemon
• salt
• pepper
• 40 g keta caviar

Instructions

1. 1. Peel the shallots and cut them into fine cubes.
2. 2. Cut the smoked salmon into thin strips.
3. 3. Wash the dill and shake it dry.
4. 4. Pluck the small dill leaves (flags) from the stems.
5. 5. Chop the dill coarsely with a large knife.
6. 6. Boil water in a large pot and add salt.
7. 7. Cook the pasta according to package instructions until al dente.
8. 8. Heat oil in a non-stick pan.
9. 9. Sauté the shallots in the oil until they are translucent.
10. 10. Stir in wine or stock as well as vegetable broth.
11. 11. Reduce the liquid by about half over high heat.
12. 12. Stir in the butter with a whisk until melted.
13. 13. Stir the sour cream into the sauce.
14. 14. Add the salmon strips.
15. 15. Simmer everything over medium heat for 1 to 2 minutes.
16. 16. Squeeze the lemon.
17. 17. Drain the pasta in a colander.
18. 18. Reserve 75 milliliters of the pasta water.
19. 19. Mix the pasta, the reserved water, and the sauce in a large bowl.
20. 20. Season the pasta with salt and pepper.
21. 21. Add 1 to 2 tablespoons of lemon juice and adjust to taste.
22. 22. Garnish the finished pasta with dill and keta caviar.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 415
• Protein: 19 g · Fett/Fat: 15 g · Carbs: 48 g