Spaghetti with Smoked Salmon and Leek

Ingredients

• 2 young leeks
• 2 tbsp butter
• 200 ml fish stock
• 300 g tomatoes
• 100 g heavy cream
• 0.5 tsp grated, untreated lemon zest
• 1 tbsp Lemon Juice
• Salt
• Pepper (freshly ground)
• 3 Tbsp finely chopped basil
• 400 g spaghetti
• 150 g smoked salmon (sliced)
• 4 tbsp crème fraîche

Instructions

1. 1.

   Clean and wash the leeks; cut the white and light green parts into wide pieces and sauté in hot butter for about 5 minutes. Add the stock, let it reduce by a third quickly. Briefly blanch the tomatoes, cool them, peel, quarter, seed, and dice. Add the tomatoes to the leeks and stir in cream with lemon zest and juice; simmer gently for 2-3 minutes, season with salt and pepper, then fold in basil.

2. 2.

   Cook the spaghetti in plenty of boiling salted water until al dente, drain and set aside. Arrange the spaghetti on plates with the salmon and sauce decoratively, top each serving with a dollop of crème fraîche, sprinkle with basil, and serve.