Salmon Tagliatelle

• 2 tbsp butter
• 4 tbsp oil
• 2 None onions, peeled and diced
• 3/4 cup sour cream
• 3/4 cup reduced-fat milk
• 2/3 cup fish stock
• 4 tbsp capers
• 14 oz tagliatelle
• 14 oz skinless salmon fillet, diced
• 1 None red chili pepper, deseeded and finely chopped
• 3 tbsp lemon juice
• 8 sprigs fresh flat-leaf parsley, little reserved for garnish, remainder chopped
• 6 sprigs fresh dill, little reserved for garnish, remainder chopped

1. Heat the butter and 2 tbsp oil in a saucepan and saute the onions until softened. Add the sour cream, milk and stock and season with salt, black pepper and a pinch of sugar. Add the capers and simmer for 5 mins, until the sauce is creamy. Add lemon juice to taste and season with salt and black pepper.
2. Meanwhile, cook the pasta in boiling salted water according to package instructions. Heat 2 tbsp oil in a non-stick skillet and fry the salmon for 3 mins, turning. Stir in the chili and cook for 1 min. Drain the pasta and add to the sauce. Bring to a boil again and stir in the parsley and dill. Toss with the salmon and serve garnished with parsley and dill.

butter, oil, onions, sour cream, milk, fish stock, capers, tagliatelle, salmon fillet, red chili pepper, lemon juice, parsley, dill

Taken from recipes-plus.com/api/v2.0/recipes/18082 (may not work)