Summary

Ingredients

• 500 g ribbon noodles, thin
• salt and pepper
• 1 onion (s)
• 200 g salmon, smoked in slices
• 1 lemon (s), untreated
• 0.5 ½ bunch chives
• 1 tablespoon butter
• 200 g whipped cream
• 200 ml vegetable stock

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Instructions

1. Cook the pasta in salted water according to the instructions on the packet.
2. In the meantime, peel the onion and dice it finely. Cut the salmon into thin strips. Wash the lemon with hot water, rub dry, rub the peel and squeeze out the juice. Rinse the chives and shake dry, cut off a few longer stalks for decoration and cut the rest into fine rolls.
3. Heat the butter in a large pan and fry the onions until translucent. Add the cream, stock and lemon zest, bring to the boil and simmer for 5 minutes on a low heat.
4. Drain the pasta, drain and immediately fold into the cream sauce. Stir in the chives and salmon, season with salt, pepper and lemon juice. Garnish with the chives and serve.