Salmon tagliatelle
Fish tales
Magazine

Wild salmon tagliatelle

Recipe (dinner)

I’m at Cohoe Beach, Cook Inlet in Alaska where my mate Brian just caught a beautiful sockeye salmon. Here the greatest red Alaska salmon is caught, one by one in set nets. A responsible way of fishing without by-catch. The typical beautiful colour of the salmon is this red because it’s diet consists for a big part of shrimps.

  • 1

    Cook the pasta in boiling water with salt. How long it has to cook depends on the pasta, check the packaging.

  • 2

    Take the frying pan and heat the butter. Add the mushrooms and fry them until brown. Now add the salmon and fry along for a minute.

    Add the caper and deglaze with lemon juice. Let this simmer for 3 minutes. Then add the cream and let it boil down for 2 minutes.

  • 3

    When the pasta is al dente drain it and then add directly to the sauce. Now add the tarragon and season with salt and pepper. Serve directly. Enjoy!

Ingredients

  • - 300 gr salmon fillet, cut in cubes of 2 cm or use FISH TALES’ smoked salmon

  • - 200 gr tagliatelle, dried

  • - 50 gr butter

  • - 100 gr mushrooms

  • - 2 tbsp capers

  • - 1/2 lemon

  • - 2 dl cream

  • - 1 tbsp tarragon, sliced

  • - salt and pepper

  • 30 min
  • 2 persons