Spaghetti with smoked salmon

Ingredients for 4 servings:

• 500g spaghetti
• 2 tbsp olive oil
• 80 g butter
• ¼ liter whipped cream
• ⅛ liter crème fraîche
• 200 g smoked salmon
• 1 bunch of chervil
• 2 tbsp horseradish (shredded horseradish)
• Salt
• pepper
• nutmeg
• Parsley
• lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Finely chop the chervil. Cut half of the smoked salmon into thin strips. Dice the remaining salmon and sauté in 1 tablespoon of butter. Add the heavy cream and crème fraîche, cook briefly, and purée (easiest with an immersion blender). Season with pepper and grated nutmeg. Add a little more salt, if desired. Then stir in the chervil. Meanwhile, cook the pasta “al dente,” toss it well in the remaining butter, add a little salt, fold in the salmon strips, and serve. Bring the sauce back to a boil, stir in the parsley, a few drops of lemon juice, and freshly grated horseradish, and immediately remove from the heat (horseradish becomes bitter if heated for too long). Pour the sauce over the pasta.