1Cook pasta as directed on package.
2Meanwhile, heat cream in a pan over low fire. Do not boil. Add leek, cauliflower and peas; cook over low fire for 5 mins until vegetables are tender but not soft.
3Stir in yoghurt and season with salt and pepper.
4Add salmon. Simmer over low fire for 2 mins until salmon is cooked through.
5Once pasta is cooked, divide into four serving plates. Spoon cream sauce, vegetables and salmon over. Serve hot, garnished with chopped chives.
Photo: Norwegian Seafood Council / Dreyer-Hensley