Tagliatelle with salmon in cream and capers

Ingredients

• 3 fillet Salmon fillets
• 500 g Tagliatelle
• 3 tbsp Capers
• 300 ml Cream
• 1 tbsp Squeezed lemon juice
• 1/2 tsp Olive oil
• 1 tsp Dill weed, fresh, chopped
• 1 g Freshly ground black pepper
• 2 tsp Salt

Method

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 coloured pepper and one pinch of chopped dill weed.