Cook the ribbon noodles al dente. Finely chop the onion and sauté in a little butter. Add the creme fraiche, let it dissolve and pour the milk over it. Cut the smoked salmon into small pieces and heat them in the sauce. Season to taste with salt, pepper and a pinch of lemon juice. Add the ribbon noodles to the sauce, mix and let stand for a moment. Serve.
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