will put this on my ‘to do’ list but checked what cooking cream is and wouldn’t touch it. http://www.thekitchn.com/what-the-heck-is-philadelphia-142032
I presume crème fraîche would be a good substitute, something I have in my fridge now and then anyway.
A creamy sensation you are guaranteed to fall in love with.
• 200g Zucchini Ribbons
• 50g Smoked salmon
• 50ml Philly Cooking Cream
• 1 Shallot diced
• 2 cloves garlic minced
• Sprinkle of Parmesan
• Salt and pepper to taste
Sweat garlic and shallots
Add cooking cream and salmon - stir
Throw in zucchini ribbons and toss for 5mins
Serve - sprinkle with parmesan and season with salt and pepper... Enjoy!