Cucumbers with Salmon and Tagliatelle

Cucumbers with Salmon and Tagliatelle
30 min.


for 4 servings
750 grams Braising cucumber
2 Shallots
2 tablespoons Butter
1 tablespoon Pastry flour
150 milliliters Instant vegetable broth
200 milliliters Cream
150 grams Yogurt (0.1% fat)
Salt and freshly ground pepper
2 teaspoons medium-hot Mustard
1 tablespoon dry Sherry
400 grams Tagliatelle
3 Tarragon sprigs
3 tablespoons Vegetable oil
4 Salmon cutlets (each 160 grams)
1 Lime
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Preparation steps

Step 1/5

Rinse cucumbers, peel and cut in half lengthwise. Remove the seeds. Cut cucumber halves into ½ cm (approximately 1/4-inch) thick slices. Peel shallots and dice.

Step 2/5

Heat butter in a pan. Add cucumber slices it and sauté briefly. Remove from pan, add shallots, sprinkle with flour and pour in broth. Stir in cream and yogurt, bring to a boil and cook over low heat. Stir in mustard and sherry. Place the cucumber slices in the sauce and keep warm.

Step 3/5

Cook tagliatelle until al dente in boiling salted water. Drain well. Rinse tarragon leaves, pluck from the stems and chop.

Step 4/5

Heat oil in a pan. Fry salmon cutlets over medium heat on each side for 2-3 minutes. Season with salt and pepper. Squeeze juice from lime and sprinkle the juice over the salmon.

Step 5/5

Cut tarragon leaves into small pieces and stir into the vegetables. Arrange salmon with cucumbers and tagliatelle on plates and serve.