Summary

Ingredients

• 200 g salmon
• 1 cup cream, approx. 200 g
• 1 cup herbal cream cheese, approx. 200 - 250 g
• 200 ml vegetable stock
• 1 teaspoon, heaped wort, granular (e.g. frugola)
• 1 onion (s)
• 10 g butter
• 250 g pasta
• 1 pinch (s) herb (s), garden herbs

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Instructions

1. Dice the onion and cut the salmon into small pieces. Melt the butter in the pan and fry the onions in it. Add the salmon and fry with it. Deglaze with the cream and add the vegetable stock (the empty cream cup is ideal for measuring). Melt the herbal cream cheese while stirring. Add the frugola and garden herbs and bring the sauce to the boil. Simmer briefly under reduced heat. Boil the pasta until al dente, drain and mix immediately with the sauce.