Prepare spinach by washing off any grit in a sinkful of water, remove white spine and cut spinach into thin strips.
Take Salmon out of freezer so that it starts to defrost.
Cook the pasta in a large pan of boiling salted water until al dente. While the pasta is cooking, prepare the sauce.
Whisk up the Crème Fraiche until it is nice and thick. Melt 50g butter in a saucepan and whisk in the zest and juice of the lemon. Stir in the Crème Fraiche and warm gently.
Melt 25g butter in frying pan and fry onion and garlic. Add spinach and cook until just wilted.
Drain the pasta.
To serve, toss the pasta into the lemon sauce and add the spinach and the salmon. Garnish with the chives or dill if available, and sprinkle with chopped hard boiled eggs.
