Bring the salted water to the boil, cook the pasta until al dente. Finely chop the salmon with salt, pepper and dill to taste, I also add some freshly grated chilli to give it a slightly fiery taste. Add Cremefino and bring to the boil until it is a nice sauce. Now add the cooked pasta to the sauce and stir. Arrange everything nicely on a plate and decorate with a little dill. Of course, a crunchy Graz cabbage top with pumpkin seed oil goes best with it.