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Before starting this Salmon Tagliatelle Salad recipe, make sure you have organised all the necessary ingredients.
Cut the fresh salmon into thin slices.
Arrange the salmon slices on a tray and baste with olive oil...
... and lemon juice.
Sprinkle some chopped dill over the salmon and leave to marinate in the fridge.
Wash the button mushrooms and cut into thin slices.
Finely chop the basil, garlic and olives.
Add 3 tablespoons of olive oil and season with salt and pepper.
Slice the goats' cheese...
... then chop into small cubes.
Blanch the tomatoes in boiling water for 15 to 20 seconds.
Remove from the water with a skimmer...
... and gently peel them. The skin should come off easily.
Cut them in half...
... remove the seeds...
... and cut into cubes.
Season with one tablespoon of olive oil, then season with salt and pepper. Add a pinch of chopped basil.
Cook the fresh pasta just before serving, for about 2 or minutes in salted boiling water. When cooked, drain and run cold water over them. Drain again.
Combine the cold tagliatelle with the basil and olive sauce.
Add the chopped goat's cheese to the pasta.
Arrange one portion of pasta in the centre of each plate. I used a kitchen fork and twirled it to wrap the pasta around itself to create a mounted bundle on the plate.
Arrange the tomatoes, sliced mushrooms and salmon on top. Garnish with a few basil leaves.