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


  • 1 tbsp. olive oil
  • 1 shallot, finely chopped
  • 0.75 tbsp. tomato puree
  • 2 tsp. medium hot curry powder
  • 2 tsp. hot paprika
  • 1.5 dl white wine
  • 1 dl fish bouillon
  • 2 pinches salt
  • 1 dl single cream for sauces
  • 1 organic orange, cut thinly peeled zest into very thin strips
  • saltwater, boiling
  • 250 g noodles (e.g. tagliatelle)
  • 0.5 bunch flat-leaf parsley, coarsely chopped
  • 300 g organic smoked salmon in slices, cut into pieces
  • 2 tbsp. breadcrumbs
  • 0.5 red chilli pepper, insides removed, finely chopped
  • 0.5 tbsp. butter

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  • Heat the oil. Sauté the shallots. Briefly add the tomato puree with the remaining ingredients and a little paprika. Add the wine and reduce to half the amount. Add the stock, bring to the boil, reduce the heat. Simmer the sauce over a medium heat for approximately 2 minutes. Pour in the cream, bring to the boil, season with salt.
  • Briefly blanch the orange strips in boiling salted water. Remove, drain and set aside. Cook the noodles in boiling water until al dente, drain. Carefully combine the noodles with the sauce, the parsley and the salmon and gently heat through.
  • Heat the butter, toast the breadcrumbs over a medium heat until pale brown. Add the chilli, season with salt.

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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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