Pasta with Salmon and Cream

Ingredients:

350g pasta (tagliatelle, penne, farfalle, etc.)

200-250g fresh (or smoked) salmon

200ml crème fraîche (thick or liquid)

1 shallot or small onion, minced

1 tbsp olive oil or a little butter

Juice of 1/2 lemon (optional)

Dill or chives (optional but delicious)

Salt and pepper

(Optional: a pinch of lemon zest or a handful of fresh spinach)

Preparation:

1. Cook the pasta:

Cook the pasta in a large pot of salted water, according to the package instructions. Drain and reserve a little of the cooking water.

2. Cooking the salmon:

If using fresh salmon:
Cook it in a pan with a little oil for 2 to 3 minutes per side, then flake it.

If using smoked salmon:
Cut it into strips and set aside (do not cook it for too long to avoid drying it out).

3. Prepare the sauce:

Fry the shallot in the pan with a drizzle of oil or a knob of butter until softened.

Add the crème fraîche, season lightly with salt and pepper, then add the salmon.

Simmer gently for 2 to 3 minutes. Add a little pasta cooking water if the sauce is too thick.

Finish with a squeeze of lemon juice and a little dill or chives.

4. Assembly:

Add the pasta to the pan with the sauce. Mix well to coat.

Serve warm:

With a little grated Parmesan (optional)

And a green salad or steamed vegetables for a complete meal.