Preparation

Heat the oil in a frying pan, glaze the leek 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.