Linguine with salmon-dill sauce

Name: Linguine with salmon-dill sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Linguine (ribbon noodles); 7-10 Tbsp Salt; 400 g Salmon fillet; 1 Onion; 1 TABLESPOON Oil; 2 TABLESPOONS Cognac; 250 ml Fish stock; 200 g Whipped cream; 1 package (50 g) Crab Soup Paste; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Lime juice; 1 collar Dill

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Linguine (ribbon noodles)
7-10 Tbsp Salt
400 g Salmon fillet
1 Onion
1 TABLESPOON Oil
2 TABLESPOONS Cognac
250 ml Fish stock
200 g Whipped cream
1 package (50 g) Crab Soup Paste
7-10 Tbsp Pepper
2-3 TABLESPOONS Lime juice
1 collar Dill

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Wash salmon, dab dry and cut into cubes. Peel and finely dice the onion. Heat oil in a frying pan. Fry the salmon in it in portions until golden brown.
2
Remove and put aside. Deglaze frying fat with cognac, stock and cream. Stir in the crab paste. Bring to the boil and simmer for 5 minutes. Season to taste with salt, pepper and lime juice. Wash the dill, dab dry and pluck flags from the stalks, except some for garnishing.
3
Chop the dill finely and stir into the sauce. Add salmon and fold in carefully. Arrange noodles and salmon sauce on plates. Garnish with remaining dill.