Tagliatelle Verde with Salmon

Hubby and I had dinner with our  ‘couple friends’ Martin and Maartje and their two adorable kiddies a few weeks ago and Maartje served this great salmon and pasta dish. I quickly asked her how she made it and – apart from the obvious ingredients – she said ‘use crème fraiche and a bouillon cube’.

Since then, I’ve been dying to try it at home myself. So here’s my version, not sure how close (or not) it is to Maartje’s dish but hubby liked it and had the leftovers for lunch the following day so it must be good!

Ingredients:

250 grams tagliatelle verde (spinach)
200 grams smoked salmon slivers
125 ml crème fraiche
1 beef bouillon cube
4 cloves of garlic
zest of 1 whole lemon
freshly ground pepper
butter and olive oil for frying

Procedure:

1. Boil the tagliatelle according to package directions.
2. Heat a non-stick pan and stir-fry the salmon slivers. Actually, you can skip this step and just add the salmon to the pasta later but hubby and I like the salmon a tad ‘crunchy’ to the bite. Cook for about 5 minutes and then set aside.



3. Heat a bit of butter and olive oil and saute the garlic.
4. Crumble and add the bouillon cube. (No need to dilute in water.)
5. When the bouillon cube is dissolved, add the lemon zest.
6. Add the crème fraiche.
7. Add the cooked tagliatelle verde and stir until the pasta is coated with the sauce.
8. Turn off the heat and add the salmon slivers.

I served this dish with wholewheat French bread. Yum!

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