Make the pasta al dente.
In the meantime, glaze the onions in the clarified butter and extinguish with the white wine and cook lightly. Add the cream and cook gently. Stir the Sbrinz into the sauce and season with salt, pepper and freshly grated Muskt. Form the hot pasta into the sauce and fold in the salmon cut into strips.
To serve, arrange in hot, deep plates. Garnish with fresh chives and a sprig of dill.
Our tip: Fresh chives are much more aromatic than dried ones!
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