Cook the ribbon noodles in salted water according to package instructions until al dente. Then briefly rinse and drain. Clean and wash the leeks.
Remove 3-4 large, outer leaves and place in boiling water for about 5 minutes. Drain well.
Cut the remaining leek or leek into rings. Quarter the bell bell pepper and remove the seeds. Remove the septum, wash and cut into fine strips. Melt 30 g butter in a pan.
Fry the leek or leek rings and the bell pepper strips briefly in it. Then stir in crème fraiche. Mix the vegetables with the ribbon noodles and put them into a shallow baking dish.
Wash the salmon and pat dry with kitchen paper. Then salt, pepper and wrap with the drained leek leaves – place on the noodles.
Top everything with the butter flakes. Cover and place on the rack in the oven. Bake in the preheated oven at 200°C top/bottom heat for about 25 minutes. Serve immediately.