Summary

Ingredients

• 125 g onion (s), finely diced
• 3 cloves garlic, finely diced
• 20 g iner, finely diced
• 600 g spinach leaves, frozen, thawed
• Sunflower oil
• 2 teaspoons turmeric
• 2 teaspoons, heaped curry powder, (Hot Madras Curry Powder)
• 1 pinch nutmeg
• 300 g cream
• 300 g smoked salmon, cut into fine strips
• pepper
• salt
• 350 g ribbon noodles

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Instructions

1. Let the spinach thaw. Finely dice the onions, garlic and ginger. Put on pasta water. Heat the oil in a pan and fry the onions, garlic and ginger until golden brown. Fry the ground spices very briefly, adding hot water as you feel so that the spices don`t burn. Add spinach, cover, defrost and cook over medium heat. Meanwhile, cook the pasta and cut the salmon into fine strips. Carefully stir in the cream, add the salmon just before the end and let it warm up.
2. If necessary, season with salt (careful, because the salmon is also very salty) and pepper and serve with the pasta.