Tagliatelle met gerookte zalm en toefjes dille

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(2 personen)

1 1/2 dl witte wijn
1 1/2 dl visbouillon (van tablet)
1 1/2 dl crème fraîche
250 gr groene tagliatelle
zout, versgemalen peper
200 gr gerookte zalmsnippers
1 eetlepel olijfolie
2 plakjes limoen
2 toefjes dille

Breng de wijn met de bouillon aan de kook en laat dit in ± 10 minuten
tot de helft inkoken.
Voeg de crème fraîche toe en laat nog ± 5 minuten
koken.
Kook intussen de tagliatelle in kokend water met zout volgens de
gebruiksaanwijzing beetgaar.
Snijd de zalm in ± 1 cm dikke reepjes.
Giet de pasta af en schep de olie erdoor.
Verdeel de pasta, de saus en de zalm over de borden en maal er peper boven.
Garneer met limoen en dille.