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Ingredients (4 servings)
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200 g Räucherlachs
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400 g Glutenfreie Spaghetti
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300 g Bio-Zucchini
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250 ml Schlagobers
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5 g Bio-Zitronenschale
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Olivenöl
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Salz, Pfeffer, Dill
Preparation
- Cook the spaghetti in plenty of salted water according to the package instructions until al dente.
- Meanwhile, wash the zucchini, halve it, and cut into thin slices. Cut the smoked salmon into bite-sized strips.
- Heat a little olive oil in a large pan and lightly fry the zucchini slices for about 5 minutes.
- Deglaze with heavy cream, stir in the lemon zest, and bring the sauce to a brief boil. Season with salt, pepper, and a little dill.
- Fold the drained spaghetti and smoked salmon into the creamy sauce, let it sit briefly to warm through, and serve immediately.
