Black salsify tagliatelle

We have previously written about black salsify and if you haven’t tried it yet, please do. This starter is tasteful and rather a surprise for your guests. At the first taste you really believe that it is tagliatelle, but then you experience the sublime flavours from the black salsify…

Black salsify tagliatelle with smoked salmon

  • 6 Black salsifies
  • 2 Shallots, finely chopped
  • 3-4 Garlic cloves, finely chopped
  • 5 dl Cream
  • 2-3 dl Chicken broth
  • 2 large Egg yolks
  • Parmesan, grated
  • Smoked salmon, cut in shreds
  • Sugar peas
  • Olive oil
  • Salt and pepper
  • Lemon zest
  • Dill

Make water and salt come to a boil. Peel the black salsifies and cut long shreds with the help from a potato peeler. Straighten them on a cutting board and cut them in 7-8 mm wide shreds. Put the shreds in the water and let them boil for 3 minutes. Pour out the water and let them drain off.

Heat up the olive oil in a frying pan, fry the garlic and the shallot until they are soft. Pour the cream and the broth and let it come to a simmer. Let it simmer for 10 minutes or until the fluid is reduced to half. Carefully add your black salsify shreds, make sure they are covered with sauce and let boil for a minute.

Take the pan of the stove and stir in the egg yolks, the parmesan, the sugar peas and the salmon. Add salt and pepper. When on the plate, sprinkle dill and lemon zest over your dish. Serve immediately!

Music: Listening to the new single from Glasvegas – Euphoria, take my hand


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