Tagliatelle With Carrot, Fennel, Parsley, & Smoked Salmon Recipe

Name: Tagliatelle With Carrot, Fennel, Parsley, & Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon whole-grain mustard; 2 tablespoons capers, drained and rinsed, rough chop; juice of 1/2 navel orange; salt, pepper, & tarragon to taste; 1/4 cup good olive oil; 1 bunch flat-leaf parsley; 1 fennel bulb; 2 med-large carrots; 1/2 pound fresh tagliatelle; 4-6 ounces smoked salmon, sliced into thin strips; Reserved fennel fronds, fresh tarragon, or fresh dill, to garnish

Servings: persons

1/2 tablespoon whole-grain mustard
2 tablespoons capers, drained and rinsed, rough chop
juice of 1/2 navel orange
salt, pepper, & tarragon to taste
1/4 cup good olive oil
1 bunch flat-leaf parsley
1 fennel bulb
2 med-large carrots
1/2 pound fresh tagliatelle
4-6 ounces smoked salmon, sliced into thin strips
Reserved fennel fronds, fresh tarragon, or fresh dill, to garnish

1
Whisk together the mustard, capers, orange juice, and tarragon in a bowl. Slowly stream in the olive oil and continue whisking to emulsify. Season to taste with salt and lots of freshly-ground black pepper. Set aside.
2
Wash the parsley well and dry it on paper towels. Pluck enough leaves to fill about a cup, tightly packed, and give them a quick rough chop. Save the remaining parsley for another use.
3
Peel the carrots and use the peeler to shave them into thin ribbons about 2 inches long. Depending on the size of the carrots, you should get a big handful of ribbons, about a cup, give or take.
4
Cut the stalks off the fennel and discard, or save for another use, like stock. Reserve some fronds for garnish. Cut the bulb in half lengthwise and remove the outer layer if tough or blemished. Core the bulb halves, then slice very thinly crosswise. Combine with the parsley and carrots and toss with the dressing. Set aside while the pasta cooks. (The longer this sits, the better it gets.)
5
Bring a large pot of well-salted (it should taste of the sea) water to a boil. Cook the tagliatelle according to directions. If it's fresh, it should only take two minutes or so. Drain, reserving a ladleful of pasta water. Toss the pasta quickly with the carrot-fennel-parsley mixture and the smoked salmon and a little of the pasta water (if necessary). Garnish with fennel fronds, fresh tarragon, fresh dill, or a combination to taste, and serve immediately.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 tablespoon whole-grain mustard, 2 tablespoons capers, drained and rinsed, rough chop, juice of 1/2 navel orange, salt, pepper, & tarragon to taste, and more.

Yes, Tagliatelle With Carrot, Fennel, Parsley, & Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tagliatelle With Carrot, Fennel, Parsley, & Smoked Salmon

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