Tagliatelle with spicy salmon sauce

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 411 Kcal, 18g Protein, 50g Carbohydrates, 15g Fat


  • Sauce
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 0.75 tbsp tomato puree
  • 2 tsp medium-hot curry powder
  • 1.5 dl white wine
  • 1 dl fish bouillon
  • to taste salt
  • 2 tsp hot paprika
  • 1 dl single cream for sauces
  • Pasta & salmon
  • 1 organic orange, zest thinly peeled, cut into extremely fine strips
  • salted water, boiling
  • 250 g noodles (e.g. Tagliatelle)
  • 0.5 bunch flat-leaf parsley, roughly chopped
  • 300 g smoked salmon in slices (organic), cut into pieces
  • Crumble
  • 2 tbsp breadcrumbs
  • 0.5 tbsp butter
  • 2 pinches salt
  • 0.5 red chilli pepper, deseeded, finely chopped
  • Utensils
  • For a baking tray approx. 25 x 42 cm, lined with baking paper

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  • Sauce

    Heat the oil. Sauté the shallots. Briefly add the tomato puree with all the ingredients up to and including paprika. Add the wine and boil it down to half. Add the stock, bring to the boil, reduce the heat. Simmer the sauce over a medium heat for approx. 2 mins. Pour in the cream, bring to the boil, season with salt.
  • Pasta & salmon

    Briefly blanch the orange strips in boiling salted water. Remove, drain and set aside. Cook the pasta in boiling water until al dente, drain. Carefully combine the pasta with the sauce, the parsley and the salmon and gently heat through.
  • Crumble

    Heat the butter, toast the breadcrumbs over a medium heat until pale brown. Add the chilli, season with salt.
  • Serve:

    Serve the pasta with the salmon sauce, garnished with the crumble and strips of orange.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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