Saffron Spaghetti with Salmon
Cook the spaghetti in boiling salted water according to package directions until al dente.
Season the salmon with salt and pepper and sprinkle one side with flour. Cook with the floured side down in a nonstick pan in oil over low heat for about 8 minutes. Fry until crisp on the bottom and cooked most of the way through.
Heat the sour cream, 1 teaspoon mustard and saffron in a pan (do not boil). Add the drained spaghetti with a little pasta water and swirl to coat. Season with salt and pepper and arrange on plates. Place the salmon on top and serve garnished with grated horseradish and chives.