Wheat Noodles with Salmon and Cream Cheese

Ingredients

• Egg noodles for wok 5 oz
• Smoked haddock fillet 5 oz
• Semi-soft cream cheese 5 oz
• Vegetable Oil 2 spoons
• 20% Sour Cream 5 oz
• Leek ½ pieces
• Marinated cherries 5 oz
• Dijon Mustard 1 tablespoon
• Fresh basil leaves to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Trim the white part of the leek, cut it in half lengthwise, and rinse thoroughly. Slice the onion into half rings.

Step 3

Cut the cherry tomatoes in half.

Step 4

Cut the salmon into 1 cm cubes.

Step 5

In a large pot, bring salted water to a boil. Add the noodles and cook for about 1.5 minutes.

Step 6

Next, drain the noodles in a colander and quickly rinse them under cold running water.

Step 7

Heat vegetable oil in a skillet, add the salmon, and quickly sear until golden brown, then transfer it to a clean dish.

Step 8

In the same skillet, sauté the leeks until they become translucent, adding oil if necessary.

Step 9

Add cream cheese, stir, and heat for another 1-2 minutes.

Step 10

Add sour cream and mustard, stir, and cook for another 2–3 minutes over medium heat.

Step 11

Add the tomatoes, return the salmon to the skillet, season with salt and pepper, stir, and cook for 4 minutes with the lid on. If the mixture seems too thick, you can add a little of the pasta cooking water.

Step 12

Add the noodles to the skillet, stir, remove from heat, and let sit covered for another 1-2 minutes.

Step 13

Arrange the noodles on plates, garnish with basil, and serve.