150-200 g Boursin or another fresh herbal cream cheese
1 leak, chopped
1 tub of mushrooms
800 g bean sprouts
Heat the oil in a frying pan and glaze the leak and mushrooms and add the cream cheese. Cut the salmon in small strips. Meanwhile heat a large saucepan of water and let it boil. Once boiled, add the bean sprouts to the water and let it boil again. As soon as the water reboils, strain the bean sprouts. Add the chopped salmon to the cream cheese and vegetable mixture and heat this up. Scoop a large portion of bean sprouts onto each plate and cover with the salmon cream sauce.