Asia meets Europe

Ingredients for 4 servings:

• 125 g onion(s), finely diced
• 3 cloves garlic, finely diced
• 20 g ginger, finely diced
• 600 g leaf spinach, frozen, thawed
• Sunflower oil
• 2 tsp turmeric
• 2 tsp, heaped curry powder (Hot Madras Curry Powder)
• 1 pinch of nutmeg
• 300 g cream
• 300 g smoked salmon, cut into fine strips
• pepper
• Salt
• 350 g tagliatelle pasta

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

smoked salmon with spicy Indian spinach and tagliatelle

Thaw the spinach. Finely dice the onions, garlic, and ginger. Boil the pasta water. Heat the oil in a pan and fry the onions, garlic, and ginger until golden brown. Briefly fry the ground spices, adding hot water as needed to prevent the spices from burning. Add the spinach, cover, and thaw over medium heat. Meanwhile, cook the pasta and thinly slice the salmon. Carefully stir in the cream, adding the salmon just before the end of cooking and heating. Season to taste with salt (carefully, as the salmon is also very salty) and pepper, and serve with the pasta.