Noodles served with smoked salmon

Components

• 350 g of linguine pasta (or any other type of long, dry pasta)
• 100 grams of smoked salmon (approximately 4 pieces)
• 1½ cups of fresh cream for tea
• lemon zest from one lemon
• 2 sprigs of dill
• salt as needed
• pink pepper according to preference

Setup phase

1. Place a large pan with approximately 4 liters of water over high heat and bring it to a boil. Once boiling, add 2 tablespoons of salt, then add the noodles and cook them following the package directions.

1. As the noodles cook, get the sauce ingredients ready: separate the smoked salmon and place it on a board; fold the slices in half and slice them into thin strips about 1 cm wide; grate the lemon zest and soak the dill sprigs.
2. After cooking, reserve 1 cup of the boiling water and drain the noodles using a colander. Set aside.
3. In a large skillet, heat the fresh and light cream over medium heat—allow the cream to warm gradually with the pan to avoid burning. Once it begins to boil, add the salmon strips, season with salt to taste, and cook for approximately 3 minutes.
4. Remove from heat, then stir in lemon zest, dill, and baked noodles. Add the reserved cooking water to thin the sauce. Serve immediately, garnished with dill leaves and pink pepper to taste.