Pappardelle with salmon and horseradish sauce

Grate the yellow skin of the lemon and squeeze out the fruit.

Put the lemon zest and juice together with the beets and vodka in a tall cup and puree with the hand blender.

Place the salmon in the baking dish and pour the beet marinade over it. Cover and allow to marinate in the refrigerator for 24 hours.

Preheat the oven to 200 ° C. Remove the salmon from the marinade and pat dry. Store 2/3 of the marinade.

Clean the oven dish with grease and oil. Put the salmon in it.

Fry the salmon in the middle of the oven in about 15 minutes. Remove from the oven and let loosely covered with aluminum foil for 10 min.

In the meantime, bring a saucepan of water to the boil and boil the eggs for 2½ minutes. Leave them to quench under cold running water, peel and halve them.

Meanwhile, make the sauce. Put the preserved marinade with the crème fraîche and horseradish in a pan and bring to the boil.

Cook for 5 minutes on low heat and season with salt and pepper.

In the meantime, cook the pasta al dente according to the instructions on the package.

Divide the pasta and watercress over 6 plates and spread the sauce over it.

Break the salmon into pieces and put them on them. Divide the quail eggs over it, garnish with the cress and sprinkle with pepper.