Pasta with salmon. Make the sauce when you boil the water for pasta, spaghetti is fine, linguine would be even better! The sauce is a basic roux with some garlic and sauteed chopped onion. First sweat the onion and garlic on a low fire in some butter, add flour and then slowly some milk. Stir to prevent lumps forming. When done, add some Noilly Prat or white wine; also add cream or creme fraiche. Taste sauce, then add raw salmon, cut into cubes. Heat slowly until almost done, add pre-cooked shrimp, and just before serving, add fresh dill for some flavour and colour. Add a little lemon juice as well, plus some ground pepper and salt to your liking. Serve over pasta.
The brownish looking things on top of the picture, just belove the RAV of RAVIOLI are fried pieces of bread. I use kaiserbrötchen
for this; I halve them first horizontally (does this make sense?) and then cut the top half and bottom half into six wedges each. Fry in some oil with some chunks of garlic and sprinkle with sea salt and parmesan cheese when done. Serve this meal with a green salad.