Summary

Ingredients

• 1 onion (s), finely chopped
• 2 tablespoon butter
• 200 g cream
• 150 g fresh oat cheese, e.. Chavroux
• 1 tablespoon lemon (s), grated zest
• Worcester sauce
• 2 tablespoon mint, freshly chopped, possibly also dried
• 200 g salmon, smoked, cut into fine strips
• 400 g pasta (Gemelli or other short pasta)
• salt and pepper

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Instructions

1. Gently fry the onion in butter, season with salt and pepper. Pour in the cream, crumble the cheese and bring the sauce to a boil. Stir frequently and let thicken a little over a low flame. Stir lemon zest, 1 dash of Worcestershire sauce, a tablespoon of mint and half of the salmon strips into the sauce. Season again with salt, pepper and Worcestershire sauce and, if necessary, add dried mint, as this usually has a more intense taste than the fresh one.
2. Cook the pasta in salted water until al dente. Mix with the sauce in the pan.
3. Garnish each serving with a few strips of salmon and fresh mint.