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Le Chaudron recipe
Tagliatelles fraîches au saumon fumé et citron
Fresh tagliatelle with smoked salmon and lemon
⏱ 25 minServes 4Easy540 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)fresh homemade pasta
200 g (7 oz)smoked salmon
200 ml (¾ cup)heavy cream
1lemonzest and juice
40 g (1½ oz)grated Parmesan
1 tbspchopped dill
Salt and pepper to taste
- 300 g (11 oz) fresh homemade pasta
- 200 g (7 oz) smoked salmon
- 200 ml (¾ cup) heavy cream
- 1 lemon zest and juice
- 40 g (1½ oz) grated Parmesan
- 1 tbsp chopped dill
- Salt and pepper to taste
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the smoked salmon into thin strips, keeping a few for garnish.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Put the cream in the sauté pan with the lemon zest and juice and heat gently for 4 minutes without boiling.
- Roll out the homemade pasta dough with a pasta machine and cut into 5 mm (¼ in) wide tagliatelle.
- Cook the tagliatelle for 2 to 3 minutes in a large pot of salted boiling water until al dente.
- Add the salmon and Parmesan to the lemon cream and stir for 1 minute over low heat.
- Drain the pasta, toss with the sauce, season lightly and sprinkle with chopped dill to serve.
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