Spinach – lemon – cream – sauce with smoked salmon

Ingredients for 2 servings:

• 200 g smoked salmon
• 300 g leaf spinach, frozen
• 200 g cream
• 1 lemon(s), organic
• 2 egg yolks
• 200 g crème fraîche légère
• 250 g pasta (e.g. Italian egg noodles)
• some salt and pepper
• some olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Thaw the spinach leaves, squeeze dry, and chop if necessary. Cut the smoked salmon into small pieces. Wash the lemon, tear the zest and set aside, and squeeze the lemon juice (if necessary, pass it through a sieve). Heat olive oil in a pan over medium heat, add the spinach, salt, and pepper, and add the cream (reserve two tablespoons of the cream). Let it reduce slightly. Stir in the crème légère and add the smoked salmon. Let everything simmer slightly. Add lemon juice to taste. Stir thoroughly and continue to simmer. Whisk the two egg yolks with the two tablespoons of cream. Remove the pan from the heat and stir in the cream-yolk mixture thoroughly. Return the pan to the heat (do not boil, as it may curdle). Meanwhile, cook the pasta until al dente, according to the instructions. Arrange the pasta and sauce on a plate and garnish with zest.