Season the salmon with salt and a little pepper. Dust the skin side with a thin layer of flour and roast in a coated frying pan in a little olive oil at a low to medium temperature on the side dusted with flour for eight minutes until crispy. It is important that the temperature is not too high, because only in this way a crispy frying layer is created and at the same time the remaining fish can cook very leisurely until translucent.
In the meantime, cook the spaghetti in boiling salted water until al dente, drain and place in a large enough bowl. Stir the sour cream and saffron into the hot spaghetti. Due to the residual heat, the saffron develops its full aroma and the sour cream combines with the spaghetti. Season lightly with salt in case necessary, round off heartily with pepper.
Roll up the spaghetti lightly with a meat fork and place on plates. Add the salmon and decorate with freshly grated horseradish and a few stalks of chives.
Our tip: Fresh chives are much more aromatic than dried ones!
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