• 250 ml whipped cream
  • 400 g pasta
  • 200 g smoked salmon
  • Ca. 20 sundried pomodorini tomatoes (Sommariva/GreenBites)
  • 3 cloves garlic
  • 1 tsp mustard
  • Juice of 1/2 citron (2-3 tablespoons)
  • Chives
  • Salt and pepper to taste
  • Parmesian cheese (als gewenst)
  • Lime Oil (Marina Colonna/GreenBites) for the “finishing touch”


Cut the smoked salmon and sundried tomatoes in small pieces. Heat the OliveOil in a fryingpan and fry the garlic over low fire. Add the whipped cream, mosterd, salt and pepper. Bring to a boil, turn down the heat and let the sauce thicken. Add the salmon, tomatoes, lime juice and chives. Stir well. Cook the pasta al dente. Leak the pasta and return it to the pan. Mix the sauce through the hot pasta. Finish with some Lime Oil from Marina Colonna and some cheese!