Ribbon Noodles with Salmon and Caviar

Pasta dishes are always a good idea!

(in slices or in pieces) 300 g g green ne ribbon noodles (weighed dry) a few aar parsley stems 1/2 peeled eschel lemon in thin slices oil (olive oil) livenoel).

Coarsely crush the coriander, clean and rinse the leek and coarsely chop it with the parsley. Boil 1/2 liter of water with the prepared ingredients, dill, salt and lemon slices for 5 minutes. Add the salmon and cook for about 8 minutes (for 2 slices – it takes a bit longer). Boil 2 liters of salted water with a little oil and cook the pasta in it according to the instructions (about 7 min). Remove the salmon from the broth and keep it warm (2 plates on top of each other – aluminum foil). Pour the broth through a sieve. Peel and very finely dice the shallots. Sauté the shallots in about 30 g of butter and then add the strained gravy and the whipped cream. Cook everything together for about 6 minutes (about half). Cut the salmon without skin and bones into coarse pieces. Rinse the caviar under water and drain. Stir the remaining butter into the sauce in small flakes and season with vermouth.

Put the pasta in a colander and drain, then drizzle with a little extra virgin olive oil.

Arrange the pasta on a plate and spread the salmon and caviar evenly on top. Pour the sauce over the pasta form and on the spot to tis

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