This tagliatelle with salmon, lime and dill is not only a delicious dish, but also easy to make. With minimal effort you can prepare a tasty meal that pampers your senses with fresh and refined flavors. This pasta combines the softness of tagliatelle with the rich, fatty texture of fresh salmon and smoked salmon. The addition of lime brings a subtle citrus flavor, while the aromatic dill provides a delicious balance. Be surprised by the simple preparation and the subtle harmony of flavors in this refined dish. This tagliatelle offers a delicious experience for lovers of Italian cuisine, without any complications.

Tip: Complete the evening with this delicious tiramisu for dessert!
Pasta with salmon, dill and lime

Tagliatelle with salmon with lime and dill

On the table within 15 minutes!
Print recipe Pin recipe
Cooking time 15 minutes
Course Main course
Kitchen Italian
Servings 2 people

Equipment

  • Large panfor cooking the pasta
  • Frying panfor the pasta sauce
  • Fine grater or microplaneto grate the lime zest
  • Pasta tongs

Ingredients
  

  • 400 gram tagliatelle dry pasta
  • 250 gram Cherry tomato halved
  • 150 gram fresh salmon cut in pieces
  • 100 gram smoked salmon cut in pieces
  • 200 milliliter creme fraiche
  • 250 milliliter cooking cream
  • 150 milliliter fish stock
  • 2 pieces lime of 2 the grater and 1 the juice
  • 15 gram fresh dill finely chopped
  • pepper and salt

Instructions
 

  • Cut the cherry tomatoes, dill and salmon as described in the ingredients list.
  • Boil salted water for your tagliatelle and cook it for 1 minute less than stated on the package.
  • Add the fish stock, crème fraîche and cooking cream to the pan and bring to the boil, stirring with a whisk, then reduce the heat to low.
  • Grate the limes and add the juice of one lime.
  • Add the cherry tomatoes and gently cook them in the sauce until they have softened slightly.
  • When the pasta is ''al dente'', add it to the sauce with the pasta tongs, also add the dill. (Do not throw away the pasta water yet)
  • Mix everything together, check whether your sauce has a nice binding thickness. If your sauce is still a bit thick, add some more pasta water.
    If your sauce is too thin, let it thicken a bit over low heat.
    Tip: Your sauce is better to be a little thinner than too thick, because it will still thicken when you have it on your plate.
  • Add the smoked salmon and fresh salmon. Mix this and serve your pasta quickly, the salmon in the pasta is tastiest when it is not completely cooked yet!

Enjoy your meal!

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