Creamy tagliolini with smoked salmon, chicory and cherry tomatoes

Name: creamy tagliolini with smoked salmon, chicory and cherry tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 shallot; 2 toe garlic; 4 stump chicory; 250 g red cherry tomatoes; 15 g fresh dill; 60 g unsalted butter; 100 g capers; 500 g tagliolini bicolore; 1 lemon; 250 g crème fraiche light; 250 g hot smoked salmon

Tagliolini with warm smoked salmon fillet, chicory, cherry tomatoes, dill and crème fraîche.

Ingredients

Directions

Cut the shallot into thin rings and finely chop the garlic. Cut the bottom of the stalk chicory. Cut the chicory in half.
Remove the hard core and cut the leaves lengthwise into strips. Halve the cherry tomatoes and cut the dill coarse.
Heat the butter in the frying pan and fry the shallot and garlic for 5 minutes on low heat. Stir frequently. Add the chicory and cook for 1 min.
Meanwhile, heat the remaining butter in a frying pan and fry the to 5 min. On low heat on the cutting edge.
Add the capers with the caper liquid and heat for 2 min.
Meanwhile, cook the pasta in 4 minutes until al dente. Clean the lemon, grate the yellow skin and cut the fruit into slices.
Mix the crème fraîche with the lemon zest, pepper and salt.
Drain the pasta and collect a cup of cooking liquid. Mix the pasta, crème fraîche and ⅔ of the dill with the chicory.
Optionally add a dash of cooking liquid to make it more smooth.
Spread over deep plates and divide the smoked salmon into pieces together with the baked cherry, capers and sauce.
Put a slice of lemon on top and sprinkle with the rest of the dill.