- 100g Smoked Salmon
- 1 bag Tagliatelle
- 100g Parmesan
- 1 tub Crème Fraise / Sour Cream
- 1 pkt Rocket
- Black Pepper
- 1 Lemon
- I clove Garlic
- Boil pasta until al dente and drain.
- Finely chop some garlic and fry in a little olive oil once brown add the smoked salmon until light pink in colour and add dill, a squeeze of lemon and preferably crème fraise or a thick cream and then simmer.
- Mix the sauce and pasta, garnish with black pepper with a generous amount of parmesan and fresh rocket.