Fry the salmon in the pan until done, seasoning it with salt and pepper. Add the peas and heat until thawed and hot. Mix the cream and crème fraîche in a saucepan and bring to the boil once. Add tomato paste, peas and salmon over low heat.
Simmer the tortellini in simmering, salted water for 2 minutes. Drain and add tortellini to the rest. Chop the parsley and add it, season to taste and stir everything again.
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