Wild salmon tagliatelle

  • 2 Recipe - persons
  • cooking time: 30 min
  • difficulty


  • 10 1/2 -ounce salmon fillet, cut in cubes of 0.4 inch or use FISH TALES’ smoked salmon
  • 7-ounce tagliatelle, dried
  • 1 3/4 -ounce butter
  • 3 1/2 -ounce mushrooms
  • 2 tbsp capers
  • 1/2 lemon
  • 3/4 cup cream
  • 6 sprigs tarragon, chopped
  • salt and pepper

How to prepare

Bart is at Cohoe Beach, Cook Inlet in Alaska where his mate Brian just caught a beautiful sockeye salmon. Here the greatest red Alaska salmon is caught, one by one in set nets. A responsible way of fishing without by-catch. The typical beautiful colour of the salmon is this red because it’s diet consists for a big part of shrimps.


  • 1 Cook the pasta in boiling water with salt. How long it has to cook depends on the pasta, check the packaging.
  • 2 Take the frying pan and heat the butter. Add the mushrooms and fry them until brown. Now add the salmon and fry along for a minute.

    Add the caper and deglaze with lemon juice. Let this simmer for 3 minutes. Then add the cream and let it boil down for 2 minutes.
  • 3 When the pasta is al dente drain it and then add directly to the sauce. Now add the tarragon and season with salt and pepper. Serve directly. Enjoy!