Summary

Ingredients

• 500 g pasta, (penne riate)
• 450 g salmon fillet (s)
• 1 medium onion (s), (diced)
• 200 g chanterelles, (ready to cook)
• 60 g pine nuts
• 100 ml cream
• 200 ml vegetable stock (or stock)
• 250 g mascarpone
• 200 g cream cheese, (with salmon)
• 3 tablespoon oil
• pepper
• 0.5 ½ lemon (grated zest)
• 3 egg (s)
• 50 g parmesan, (freshly rated)

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Instructions

1. Mix a marinade from the oil, pepper and lemon zest. Cut the salmon into small cubes, mix with the marinade and let stand for 30 minutes.
2. Cook the pasta until al dente, drain and rinse.
3. Roast the pine nuts in the pan until golden brown, add to the pasta. Add the salmon with the marinade, onion cubes and chanterelles to the pan and cook until the liquid has evaporated. Season with salt and pepper, fold into the pasta and distribute in a baking dish.
4. Reduce the vegetable stock and cream a little, melt the mascarpone and cream cheese in it, season to taste and whisk in the eggs. Pour over the pasta and sprinkle with parmesan.
5. Bake at 150 ° C for 45 minutes until golden brown.