21 Nov 2008

Tagliatelle with smoked salmon and samphire

Have you ever tasted samphire? It tastes salty and reminds you of the sea. A few years ago I ate it for the first time during my holiday in Zeeland, at the Dutch coast, and loved it right away.

This recipe is part from me and part from a magazine of a supermarket. Instead of cognac you can use brandy, vieux or even wodka.

Tagliatelle with smoked salmon and samphire

  • 400 gr. tagliatelle

  • 2 tbsp. olive oil

  • 1 small onion, diced

  • 200 gr. smoked salmon in pieces

  • 75 cc. cognac

  • 200 cc. cream

  • 25 gr. butter

  • 200 cc. tomato sauce

  • freshly grind white pepper

  • garlic

  • 150 gr. samphire
Wash and drain the samphire and bake it just a few minutes in garlic and 1 tbsp. olive oil.

While cooking the tagliatelle al dente; you can make the sauce by baking the onion very softly in 1 tbsp. olive oil. Add the smoked salmon, cognac and the cream. bring it softly to the boiling point. Add the tomato sauce and the white pepper and bring it again just till the boiling point. At this moment the sauce starts thickening. After about 2 minutes it will be thick enough.

Drain the pasta and serve it with the sauce and the samphire.

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