Tagliatelle with Salmon Cream Sauce

For the tagliatelle with salmon cream sauce, cook the pasta until al dente, strain. In the meantime, defrost the salmon and cut it into pieces.

Finely chop the onion and fry in hot olive oil until golden brown. Add the salmon pieces and fry briefly.

Pour in Rama Cremefine, stir in the sour cream well, simmer for 5 minutes and season with salt, pepper, lemon juice, garlic and soup seasoning to taste.

Arrange the al dente cooked tagliatelle with salmon cream sauce on plates and sprinkle with fresh parsley.

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