Summary

Ingredients

• 200 g salmon, smoked
• 300 g spinach leaves, frozen
• 200 g cream
• 1 lemon (s), organic
• 2 egg yolks
• 200 g crème fraîche léère
• 250 g noodles, (e.. it. E noodles)
• some salt and pepper
• some olive oil

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Instructions

1. Thaw spinach leaves, press dry and chop if necessary.
2. Cut the smoked salmon into small pieces.
3. Wash the lemon, tear the zest and put aside, squeeze out the lemon (if necessary, pass through a sieve).
4. Heat the olive oil in a pan at medium temperature, add the spinach, salt & pepper, add the cream (hold back two tablespoons of the cream). Let something boil down.
5. Stir in the crème légère, add the smoked salmon. Let everything simmer a little. Add lemon juice to taste. Stir well and continue to simmer.
6. Mix the two egg yolks with the two tablespoons of cream.
7. Take the pan off the heat and stir in the cream and egg yolk mixture well and put the pan back on the hob (do not let it boil, it could curdle).
8. In the meantime, cook the pasta - as instructed - al dente.
9. Arrange the pasta and sauce on the plate and decorate with zest.