Dice the onions as finely as possible and the salmon (do not skimp on quality here) into small pieces. Peel the garlic and chop it as finely as possible (you can of course also use a garlic press – I personally prefer chopping).
Sauté the onions in oil until translucent, briefly sweat half the garlic and the salmon in it and quickly remove from the heat.

Mix cream, eggs, parmesan (preferably old and freshly grated), the other half of the garlic and spices in a cup.