Linguine in leek and horseradish cream sauce with smoked salmon

Ingredients for 2 servings:

• ½ leek(s)
• 200g linguine
• salt and pepper
• 2 tbsp corn oil
• 250 g whipping cream or 250 ml Rama Cremefine for cooking
• 1 pinch(s) of sugar
• 1 tbsp lemon juice
• 3 tbsp creamed horseradish
• 125 g smoked salmon
• ½ bed/s of garden cress

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Halve the leek lengthwise, rinse thoroughly and cut the white and light green parts into fine strips. Cook the linguine in plenty of boiling, lightly salted water until al dente. In a wide pan (e.g. wok), sauté the leek with the corn oil for about 1 minute until translucent. Then add the heavy cream, season well with salt, pepper, a pinch of sugar and the lemon juice and simmer covered over low heat for about 3 minutes. Drain the linguine, reserving about 100 to 150 ml of the pasta cooking water. Stir the pasta cooking water into the leek and cream sauce and stir in the creamed horseradish. Season with a little salt and pepper if desired. Then fold in the linguine and let it stand for about 2 minutes. Tear the smoked salmon into pieces, cut the cress from the bed and scatter both over the pasta pan. Serve with fresh baguette and, for example, a side dish. E.g. a mixed asparagus salad with radish and egg vinaigrette.