for 4 person

Sauce

1 tbsp	olive oil
1	shallot, finely chopped
¾ tbsp	tomato puree
2 tsp	medium-hot curry powder
2 tsp	hot paprika
1 ½ dl	white wine
1 dl	fish bouillon
1 dl	single cream for sauces
to taste	salt

Pasta & salmon

1	organic orange, zest thinly peeled, cut into extremely fine strips
	salted water, boiling
250 g	noodles (e.g. Tagliatelle)
½ bunch	flat-leaf parsley, roughly chopped
300 g	smoked salmon in slices, cut into pieces

Crumble

½ tbsp	butter
2 tbsp	breadcrumbs
½	red chilli pepper, deseeded, finely chopped
2 pinch	salt

How it's done

Sauce

Heat the oil. Sauté the shallots. Briefly add the tomato puree with all the ingredients up to and including paprika. Add the wine and boil it down to half. Add the stock, bring to the boil, reduce the heat. Simmer the sauce over a medium heat for approx. 2 mins. Pour in the cream, bring to the boil, season with salt.

Pasta & salmon

Briefly blanch the orange strips in boiling salted water. Remove, drain and set aside. Cook the pasta in boiling water until al dente, drain. Carefully combine the pasta with the sauce, the parsley and the salmon and gently heat through.

Crumble

Heat the butter, toast the breadcrumbs over a medium heat until pale brown. Add the chilli, season with salt.

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