Toast pine nuts in a coated pan without fat until golden brown.
Carefully remove the pasta dough from the packaging. Cut the rolls into 1cm wide strips and take them apart.
Clean the Cima di rapa (*) and cut it into nice pieces. Halve or quarter the large roses.
Bone the salmon trout fillet and cut it into strips.
Sauté finely chopped shallot and garlic in hot oil in a high rimmed pan until soft. Add salmon strips and sear briefly on both sides. Season with salt and pepper and lift out the salmon strips. Steam Cima di rapa in the drippings until soft. Extinguish with soup.
In the meantime, make tagliatelle just al dente in enough boiling salted water. At the same time, fry the salmon fillets in a small coated pan, first on the skin side, then on the flesh side, for two minutes each.
Add the tagliatelle and salmon strips to the vegetables. Mix everything thoroughly, arrange in hot plates, place fried salmon stripes on top and sprinkle with pine nuts. Bring to the table immediately.
Variation to prepare: layer six to eight lasagna sheets cooked al dente with the vegetable-salmon mixture in portion casserole dishes. Bring 1dl cream, 1dl vegetable stock, 1 tsp cornflour and 25g herb cream cheese to the boil in a frying pan while stirring, season and spread evenly over the lasagne. Bake in the oven heated to 200 degrees for thirty minutes.
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