Ingredients

Method

4 servings green and yellow tagliatelle 

Sauté the vegetables strips in butter over medium heat and sprinkle with saffron. Add 350 ml cream, season and allow to simmer for a few minutes. Reserve a few nice salmon pieces; roll up and fill with black caviar for garnish. Shred the remaining salmon and mix into the sauce. 

Beat the egg yolk well with 50 ml cream and add to the sauce. Heat up and adjust seasoning. Serve freshly cooked pasta, well drained, with sauce on top, lemon slices around and celery leaves and salmon pieces in the middle.

200 gms smoked salmon

1 large carrot,sliced and cut into thin strips 

2-3 celery sticks, cut into strips

2 leeks, cut into thin strips 

50 gms butter

0.5 gms saffron 

Italian salad herbs

Pepper 

400 ml double cream

1 egg yolk 

1 jar black caviar

thin lemon slices 

Ingredients

Method

Pie Pastry: 

Crumble the butter into flour with finger tips, to a grainy mixture, Add water and quickly work together to a dough. Allow it to rest in a refrigerator for atleast 30 minutes. Sauté the onions, until soft , in a little butter in a frying pan. Add the mushrooms. 

Allow it to simmer until all the liquid has cooked in. Transfer to a heavy saucepan. Brown the minced meat in stages in the frying pan and transfer to the saucepan. Season with salt, allspice, oregano and ketchup. Simmer the mixture for approximately 5 minutes. Heat the oven to 225 C . 

Flatten out pie shell blind for 10 minutes. Add the minced meat mixture. Place the tomatoes on top of the meat sauce. Sprinkle with cheese. Gratinate at 225 C for 10 minutes.

500 ml. plain flour 

200 gm butter 

4 tbsp water

Filling : 

800 gm. minced beef

3 onions chopped

3 tbsp butter

200 gm frozen mushrooms sliced

2 tsp salt

½ tsp allspice, ground2tsp oregano

200 ml tomato ketchup

Gratinating: 

3-4 tomatoes sliced

200 ml grated cheese

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