Fettuccine with Salmon

Ingredients

Fettuccine pasta 80g

Lemon zest 8g

Cognac 80ml

Creaming cream 400g

Cold-smoked salmon 240g

Ground white pepper to taste

Dill 8g

Red caviar 40g

Heat the butter in a large frying pan and lightly fry the lemon zest. Add the cognac and ignite the contents of the pan. Once the contents have simmered, pour in the cream in a thin stream. Simmer until slightly thickened.

Add the diced smoked salmon, pepper, and chopped dill. Then add the cooked pasta and mix well.

Arrange the prepared dish on individual plates and garnish with red caviar, if desired.

Enjoy!