• 1 onion finely chopped
  • 1 tablespoon olive oil or spray oil
  • 1 cup broccoli florets
  • 100g mushrooms, sliced
  • 120g smoked salmon fillets,
    cut in bit-size strips
  • 1 tub fresh cream or two
    tubs Hopla cream
  • 450g Tortellini


1. Cook the tortellini following the packet’s instructions.

2. HHeat about 1 tablespoon of olive oil or use spray oil in a shallow frying pan.

3. Add the onion and cook for about 4 minutes.

4. Add the broccoli and the mushrooms. Cover the pan, lower the heat and leave to simmer for another 2 minutes.

5. Put in the salmon strips and stir to combine with the other ingredients in the pan.

6. Pour the fresh cream or the Hopla into the pan and stir until well combined.

7. Use low heat and stir constantly.

8. Stain the tortellini when these are ready, place them on four plates and top up with the salmon sauce.

9. Sprinkle some chopped chives or parsley on top.
(Serves 4)
This is a slightly different way of serving tortellini. The delicate taste of smoked
salmon goes well with the cream sauce and the broccoli.