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Tagliatelle with salmon in cream and capers

Child in the kitchenConvert baby food

  • 3 pcs salmon fillets
  • 500 g Tagliatelle
  • 3 tbsp capers
  • 300 ml cream
  • 2 tsp salt
  • 1 tbsp freshly ground colour pepper
  • 1 tbsp squeezed lemon juice
  • 1 cfsp olive oil
  • 1 tsp dill weed, fresh, chopped

  1. Cook the tagliatelle following the instruction on the box.
  2. Put aside by adding a bit of olive oil so that they do not stick to each other.
  3. Heat the olive oil in a pan and fry the salmon fillets on medium heat.
  4. Take the fillets out and let them cool a bit.
  5. Take the bones out and cut the meat into small parts with a fork.
  6. Add the capers to the pan and heat until they start to dry a bit.
  7. Throw the salmon back to the pan and heat them up.
  8. Then add the cream, salt, half of the pepper, and a few drops of lemon juice.
  9. Stir the mixture until it gets creamy.
  10. Put the pasta into the pan and mix it well.
  11. Serve the pasta  and decorate it with the rest of the colored pepper and one pinch of chopped dill weed.

Good points

  • Very low in sugar

When adding capers, it's not a problem if they're wet from canning water. Some acid juice just makes the sauce better. If you like it, use white pepper instead of coloured pepper.

Preparation time: 45 min
Portions: 4
Difficulty: easy
Cuisine: French
General (in 1 portion)
Calories: 417.51 kcal
Carbohydrates: 34.17 g
Cholesterol: 136.75 mg
Sugar: 3.29 g
Protein: 30 g
Fat: 17.82 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com