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Meal #5: Creamy pasta with salmon and saffron at Cecilia´s & Alexander´s place
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The story

Hi there,

When we were at Philip’s place last time, he sent us on to his friends Cecilia and Alexander.

They live in Onsala, a city near Gothenburg and they have two kids, a 4-year-old and a 1,5-year-old.

Philip and Alexander have known each other since they worked together at Göteborgs-Posten, which seems to be a common thing amongst the participants of Linked meals. Both Sebastian (from this episode), Philip and Alexander have worked here in their teens. When Cecilia met Philip she immediately liked him, and they soon became good friends as well.

I understood quite fast that Alexander and Cecilia are two kind souls and they took good care of us. I love that all the people we meet are so nice and welcoming!

Alexander and Cecilia were supposed to get married in one year from now, but decided to move the wedding forward. They went from having a year to 10 days to plan the wedding! It’s kind of crazy that they could make it happen so fast.

Look at the video to get the full story of why they decided to move the wedding forward.


About the food

The food was delicious, and super easy to prepare. It takes about 20 minutes to make this dish which makes it perfect for busy weekdays, or if you just want to eat a quick but delicious meal for the weekend.  It’s a creamy pasta with a taste of saffron and sun-dried tomatoes. Try it, you will most probably like it =)


Next link in the chain

We’re very excited to go see the next person! His name is Nils and he lives in the very center of Gothenburg. Alexander and Cecilia have spoken very highly of him, his apartment as well. They say that he has decorated it like a nightclub, I wonder what that looks like?! Very intriguing!

We’re going to his place the 22nd of September; make sure to join us!

The recipe (creamy pasta with salmon and saffron)


3 persons

10 mushrooms
2 cloves of garlic
100 g sugar snaps
100g haricots verts (green beans)
1 jar (á 200g) sun-dried tomatoes
200 g cold smoked salmon
2 cups Crème Fraiche Gourmet Saffron & Tomato, or any tomato flavored crème fraiche + 1 packet (ca 0,5g) of saffron
Lemon juice from half a lemon
3 tsp sugar
250 g fresh pasta

How to

Chop the mushrooms, sugar snaps, and sun-dried tomatoes. Cut the salmon into small rectangular pieces. Cook the mushrooms until browned. Tip: Use the oil from the sun-dried tomatoes to fry the mushrooms. Press the garlic into the mushrooms. The garlic is added to the mushrooms after they have browned since the mushrooms take longer to fry and the garlic may get burnt if added before. Add sugar snaps, haricots verts, and sun-dried tomatoes. Let fry for a couple of minutes. Add the crème fraiche and the salmon, and let simmer for 5-10 minutes. Salt to taste. Squeeze a bit of lemon and sprinkle a bit of sugar over.

Boil the pasta, and then mix with the sauce.

Ready to enjoy.  

Svenskt recept / swedish recipe (krämig pasta med lax och saffran)


3 personer

10 champinjoner
2 vitlöksklyftor
100 g sockerärtor
100 g haricots verts
1 burk á 200g soltorkade tomater
200 g kallrökt lax
2 burkar á 2 dl crème fraiche gourmet saffran & tomat alt. någon annan tomatsmaksatt crème fraiche + 1 påse saffran
Saft från 0,5 citron
3 tsk socker
250 g färsk pasta

Så här gör du

Hacka champinjonerna, sockerärtorna och de soltorkade tomaterna. Skär laxen i små fyrkanter. Stek champinjonerna tills de är gyllenbruna. Tips: Stek gärna i oljan från de soltorkade tomaterna. Pressa i vitlöken i champinjonerna. Anledningen till att man pressar i vitlöken efter att champinjonerna har fått färg är för att vitlöken annars lätt bränns vid eftersom champinjonerna behöver mycket längre stektid än vad vitlöken gör. Lägg i sockerärtor, haricots verts och soltorkade tomater. Låt steka i ett par minuter. Häll i crème fraiche, lax, citron och socker och låt puttra i 5-10 minuter. Salta efter smak.

Koka pastan. Blanda ihop pastan med röran.

Färdigt att avnjuta.

Do you have any questions about this recipe? 

Don’t be shy, just ask me and I will answer as soon as possible. Maybe you have cooked it and want to share your thoughts about it? Go ahead, I’d love to get in contact with you 🙂



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