Salmon paste with crème fraîche

Name: salmon paste with crème fraîche
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g green and white tagliatelle bag; 300 g smoked salmon fillet pack of 100 g; 2 shallot; 2 el traditional olive oil; 200 ml creme fraiche; 200 g green asparagus tips dish of 100 g; 1 lemon; 3 bunch onion

Pasta with smoked salmon, asparagus and crème fraîche.

Ingredients

Directions

Cook the pasta al dente according to the instructions on the package. Meanwhile cut the salmon into pieces.
Chop the shallot. Heat the oil in a large frying pan and fry the shallots for 2 min.
Add the crème fraîche and season with salt and pepper. Halve the asparagus tips and cook them in 2 minutes until al dente.
Drain the pasta and scoop through the crème fraîche.
Clean the lemon and grate the yellow skin and squeeze out the fruit. Cut the spring onions into slanted rings.
Add the grater of the lemon, the asparagus tips, salmon and the spring onion to the pasta.
Season with lemon juice, pepper and salt. Divide the pasta over bowls and serve immediately.