Summary

Ingredients

• 240 g pasta
• 250 g salmon, frozen
• 90 g mushrooms, fresh
• 60 g cooked ham
• 140 g peas, youn, fine, canned
• 1 medium onion (s)
• 50 ml white wine (Silvaner), semi-dry
• 200 g cream cheese
• 200 ml cooking cream
• 50 g butter
• Frying cream with butter
• Salt and pepper, freshly ground
• 1 tablespoon dill, freshly cut
• 1 ½ teaspoon vegetable stock, instant
• 1 tablespoon lemon juice

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Instructions

1. Add water for the pasta. Cut the frozen salmon into 2.5 cm cubes and drizzle with a little lemon juice. Cut the mushrooms into slices, the onion into cubes and the ham into strips.
2. Braise the onion cubes in the roasting cream. Add the ham. Add the mushrooms. When the time has passed, remove from the pan and set aside. Heat the pan again and fry the cubes of salmon. Take the fried salmon cubes out of the pan and set aside.
3. Put the cream in the pan, which is not too hot. To do this, stir in the butter piece and the processed cheese. After the ingredients have liquefied while stirring, add the vegetable stock and the dill. Mix a little and deglaze with white wine. Add the peas to the sauce and season with pepper to taste.
4. Cook the pasta al dente according to the instructions on the packet. Add the salmon, onions and ham to the cream sauce and simmer only very gently until the pasta is ready.