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This is a perfect, unpretentious recipe for when you want to prepare a meal for a nice summer day and not spend hours in the kitchen. With my mother, almost 30 years ago, we often prepared these pastas on the weekend for outdoor buffets and it was always a success. It may surprise at first to have cold pasta with the sauce, but the combination of the salmon, dill and homemade cocktail sauce is delicious and all the guests kept coming back to help themselves. I haven’t made this pasta in years, but it’s a return to childhood for me!
- 500g of tagliatelle
- 300g of smoked salmon
- 1 small bunch of dill
Cocktail sauce :
- 1 egg
- 180g of oil
- 10g of cider vinegar
- 80g of ketchup
- 120g of full cream
- salt pepper
Cook your pasta al dente as directed on the package.
Then place in a colander and rinse in cold water to cool completely. Then put them in a large container after draining them.
For this recipe, use a good smoked salmon.
Cut it into slices, the same size as the pasta.
Put it with the cold pasta.
For the sauce, put the egg, oil and vinegar in a tall, long container. Add sufficient salt and pepper.
With an immersion blender, start blending at the bottom without moving. When the sauce sets (it’s usually instantaneous), slowly stir it up to emulsify the remaining oil.
All the oil must be well set.
Pour in the ketchup and cream and mix again.
Don’t necessarily pour all the sauce. Put in a good half and then see if you want more or not.
Add finely chopped dill.
Mix well and serve immediately.
You can of course put the pasta in the fridge, but it tends to absorb the sauce. The sauce will be the same, but the appearance will be a little less creamy.
