Pasta with Salmon and Watercress

Ingredients

• 125 g spinach leaves
• 300 g flour
• 2 tbsp semolina
• 3 eggs
• 1 tbsp Olive Oil
• 1 tsp salt
• flour (for working)
• 1 Shallot
• 1 tbsp butter
• 100 ml White wine
• 150 ml Heavy Cream
• Salt
• Pepper (freshly ground)
• 1 untreated lemon (juice and zest)
• 400 g Salmon fillet
• 3 sprigs dill
• Lemon slices (for garnish)

Instructions

1. 1.

   Wash, trim, and rinse the spinach; blanch it in a hot pot while still wet, then drain and shock with cold water. Squeeze out excess moisture and puree with an immersion blender. Mix the spinach with flour, semolina, eggs, oil, and salt into a smooth dough, then let rest for about 30 minutes.

2. 2.

   Roll the dough thin on a floured work surface (or use a pasta machine) and cut into ~1 cm thick tagliatelle. Lay on a dusted kitchen towel to dry.

3. 3.

   Meanwhile, peel, dice the shallot and sauté in hot butter until translucent; deglaze with white wine, add cream, and reduce slightly for about 2 minutes. Season with salt, pepper, lemon zest, and lemon juice. Pat salmon dry, cut into cubes, and fold into the sauce, cooking gently for about 5 minutes.

4. 4.

   Wash dill, pat dry, and pluck the tips from the stems.

5. 5.

   Cook pasta in plenty of boiling salted water until al dente (3-4 minutes), then drain well. Toss with the sauce, adding a splash of reserved pasta water if needed. Stir in dill tips and serve two nests per warmed plate, garnished with lemon slices.