~Pink Salmon Pasta~ 

100-200gr (7-10 oz) salmon
1 leek 
1 crushed garlic cloves (if you like)
1 tablespoon oil
2 dl (1 cup) yoghurt 
2-3 chopped tomatoes 
2 tablespoons chili sauce 
1-2 teaspoons of oregano, 1 tablespoon mayonnaise 

Fry the leek and squeeze down the garlic. add the mix of
yoghurt, chilisauce and mayonnaise.
Divide the salmon in small pieces and
add it, let it simmer to the salmon is ready boiled.

Serve with your favorite pasta, al dente.

~Raisin Pasta~

Put a handfull of raisins in a some  lukewarmed water
Cut a piece of lightely salted pork in stripes and
chop a couple of yellow onions.
Heat some oil and a little butter in a pot and fry onion and pork
without getting it brown, let it simmer on low heat for a while.
Chop 3 hardboiled eggs and add it to the pot, together with the raisins.
Add salt and pepper.
Let it simmer a little while again.
Garnish with chopped parsley before serving.

~Happy Easter Pasta~

Ca 500 g (35oz) smoked salmon
1 little white onion 
3-4 dl (!½-2 cups) of cream
1 can smoked red fishrom 
1 can crème fraiche 
400 g (20 oz) pasta of your favorites.

For garnish: 
Fresh dill and lemon 

Shred the salmon and chop the onion well. Fry the onion in a little
 cooking fat, add the cream and some strips of the salmon.
Let boil easy for about five minutes.
Add the rest of the salmon and heat it up.
Boil the pasta and poor the salmon mix over.

~Luxury Salmon Pasta~

1-2 leeks
ca 50 g (3½ oz) butter smör
1 little bag of saffron
1 yellow, 1 green and 1 red paprika
2 teaspoons of tarragon
1-2 pinch white pepper
1-2 tablespoons tomato purée 
1 veg. stock cube or
1 tablespoon lobster- or fish fondation
3 dl (1½ cup) whipping cream
1 dl (½ cup) créme fraiche
2-300g (10-15oz) thin slices smoked salmon
Your favorite pasta.

Shred the leek and the paprika and cut the paprika in small dices.
Fry the mix in butter in medium heat, about 8-10 minutes.
Add the spices, crashed stock cube (or fond) and tomato purée
Dilute with cream and let boil easy for 10 min. 
Add the créme fraiche and the shredded salmon.

 Thank you, Wanda, I'm honored!