Ingredients:

• 150g whole wheat pasta (dry weight)
• 150g smoked salmon (or smoked salmon trout)
• 2 leeks
• 60g cream cheese
• 10ml white vinegar
• 20ml water
• Salt and Herbes de Provence

RECIPE:

1. Cook the pasta and leek rounds in unsalted boiling water according to the package instructions (about 9-11 minutes).
2. Prepare the sauce by mixing the cream cheese, salt, vinegar, water, and herbs in a bowl.
3. Cut the salmon into cubes and incorporate into the sauce.
4. Drain the pasta and leek rounds.
5. Let cool for about fifteen minutes or run under cold water to avoid waiting.
6. Add the pasta and vegetables to the sauce and mix.
7. Serve cold and/or accompany with a green salad.

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