- 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.
For this recipe, use a good smoked salmon.
Cut it into slices, the same size as the pasta.
Put it with the cold pasta.
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.
Add finely chopped dill.
Mix well and serve immediately.