Cut salmon into small shreds, put in a large enough bowl with the crabs, squeeze the lemon over it, cover and put in the fridge for half an hour. Steam spinach until soft or thawed, do not let it become soggy. Make water hot, mix in vegetable soup. Must taste salty. Then make butter hot, add flour, prepare thick, very light roux, cook clear soup in it until it is nice and creamy. Then add salmon and shrimp, dill and crème fraîche and season. Last but not least, mix in the spinach.
At the same time, make the spaghetti al dente.
When both are ready, rinse and drain the spaghetti, empty the pan and mix the spaghetti and the sauce. Place on deep plates and bring to the table garnished with a leaf of basil and a slice of lemon.
(The dish is an absolute hit just as solo. Now you should drink a fruity white wine with it. And it cooks so easily!)
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?
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