Pasta with Smoked Salmon

Ingredients

• 2 shallots
• 125 g smoked salmon
• 6 sprigs dill
• 300 g whole wheat pasta (e.g. farfalle)
• Salt
• 2 tbsp olive oil
• 50 ml dry white wine or fish broth (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 and finely dice the shallots. Cut the salmon into thin strips.

2. 2.

   Wash dill, shake dry, pluck the tips and roughly chop with a large knife.

3. 3.

   Cook the pasta al dente in plenty of boiling salted water according to package instructions. Heat oil in a non-stick pan and sauté the shallots until translucent.

4. 4.

   Add wine or broth and vegetable broth, reduce by about half over high heat. Whisk in the butter and melt it.

5. 5.

   Stir in the sour cream, add the salmon and cook for 1-2 minutes over medium heat. Squeeze the lemon.

6. 6.

   Drain the pasta in a sieve, reserving 75 ml of pasta water. Mix the pasta, pasta water and sauce in a large bowl. Season with salt, pepper and 1-2 tbsp of lemon juice. Garnish with dill and Keta caviar and serve.