Put the spirelli, broth, cream and sour cream in a large saucepan, bring to the boil and then simmer for 10 to 15 minutes (depending on the type of pasta) at a low temperature with the lid on, stirring occasionally so that the pasta does not stick, with pepper and nutmeg season, possibly add a little more salt.
Switch off the stove, leave the pot on the stove.
Cut the salmon into strips and fold in with the herbs (I used frozen herbs) and a squeeze of lemon juice.
Let it steep for a few minutes, stir again and serve.
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