Mussels filled with salmon cream

Name: Mussels filled with salmon cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 pack of (250 g) large colourful mussel noodles (alternatively tagliatelle noodles); 7-10 Tbsp Salt; 1 small onion; 4 discs (40 g each) smoked salmon; 30 g Butter or margarine; 30 g Flour; 350 ml Vegetable broth (instant); 150 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TEASPOONS Lemon juice; 30 g grated parmesan cheese; 7-10 Tbsp Grease; 7-10 Tbsp Dill and lemon

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 pack of (250 g) large colourful mussel noodles (alternatively tagliatelle noodles)
7-10 Tbsp Salt
1 small onion
4 discs (40 g each) smoked salmon
30 g Butter or margarine
30 g Flour
350 ml Vegetable broth (instant)
150 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TEASPOONS Lemon juice
30 g grated parmesan cheese
7-10 Tbsp Grease
7-10 Tbsp Dill and lemon

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. In the meantime peel and finely dice the onion. Cut salmon into strips. Melt the fat in a pot, fry the onion until transparent, dust with flour and sauté. While stirring, gradually deglaze with stock and cream and bring to the boil.
2
Season sauce with salt, pepper, sugar and lemon juice. Carefully stir in salmon. Drain noodles, quench and drain well on a sieve. Put the pasta into a greased ovenproof dish, fill in the sauce, sprinkle with parmesan and bake for 4-5 minutes in a hot grill (or alternatively in a preheated oven (electric: 250°C/ gas: level 5) for about 10 minutes. Serve garnished with dill and lemon