Tagliatelle with salmon confit in olive oil with Tuscan herbs, lemon and creamy sauce

To celebrate the 10th anniversary of the very cool Quebec company Olives et gourmandises, I wanted to create an original recipe to highlight the exceptional quality of their products. My tagliatelle with salmon confit in olive oil, Tuscan herbs, lemon zest, warm crème fraîche sauce are delicious. A favorite for me was their extra-virgin olive oil infused with Tuscan herbs. A few drops of this supple, soft and fragrant oil are enough to transport me elsewhere, to the sun, between green fields and the ocean.

Olives et gourmandises Tuscan herb olive oil is available in three formats.

This enveloping extra-virgin oil hides a magnificent Italian bouquet garni where oregano, basil and garlic come together to add invigorating and herbaceous notes to the frank flavors of the olive. It will be perfect for enhancing the delicate flesh of salmon, both a little candied and a little roasted.

Served on creamy egg pasta, the salmon flesh, flavored with the mixture of Tuscan herb oil and crispy capers, will be very fatty and soft. You will ask for more!

Happy birthday to Olives and treats and enjoy your meal, Les Radieuses!

Tagliatelle with salmon confit in olive oil, Tuscan herbs, lemon zest, warm crème fraîche sauce

For 4 servings

Preparation: 15 minutes | Cooking time: 15 minutes | Refrigeration: 5 days | Freezing: No


  • 1 fillet of Atlantic salmon weighing 600 g to 800 g with skin
  • Salt and freshly ground pepper to taste
  • 80 ml (1/3 cup) olive oil with Tuscan herbs from Olives et gourmandises
  • 2 cloves of garlic, peeled and very roughly chopped
  • 15 ml (1 tbsp) salted herbs
  • 60 ml (4 tbsp.) capers
  • The zest of a blanched or organic lemon
  • 350 g of egg tagliatelle
  • 125 ml (1/2 cup) 35% cream
  • 125 ml (½ cup) crème fraîche
  • 45 ml (3 tbsp.) finely chopped flat-leaf parsley
  • 30 ml (2 tbsp.) chopped fresh basil


  1. Season the salmon fillet with salt and pepper, flesh side down.
  1. Stir the Tuscan Herb Olive Oil and capers into a frying pan and heat over medium-high heat to lightly fry the capers, about 5 minutes. Remove the capers using a small sieve or slotted spoon. Reserve on absorbent paper.
  2. Reduce the heat to medium. Let cool a little, then add the salted herbs, zest and garlic. Place the salmon fillet, skin side down, on the oil. Cook over medium heat for about 7 minutes until the skin is crisp and the salmon flesh is at least half cooked. Flip the fish and cook for an additional 3 to 4 minutes on the flesh side. Remove and reserve in a serving dish. Cover with aluminum foil to continue cooking with the residual heat.
  3. In a pot of boiling salted water, cook the egg pasta until al dente. Drain the pasta, add it back to the saucepan, add the 35% cream, add salt and freshly ground pepper and mix gently. To book.
  4. In a bowl, add the crème fraîche, parsley, basil and the flavored oil used to cook the salmon. Whisk and set aside.
  5. Using serving tongs, remove the confit salmon flesh into large pieces. Incorporate the pieces of salmon into the pasta as well as half of the fried capers, the mixture of crème fraîche and fresh herb flavored oil. Mix gently.
  6. If desired, add a little pasta cooking water to soften the sauce.
  7. Serve the pasta in four deep bowls and garnish with the remaining fried capers.
  8. Garnish with a little lemon zest. Add salt and freshly ground pepper to taste.

An explosion of flavors that will delight your taste buds!


To give yourself this magnificent oil as a gift or to make great discoveries, visit the Olives et gourmandises website.

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