Peel and finely dice the onion and garlic. Heat the butter in a saucepan and sauté the cubes. 2.
Add the peas, season with pepper and pour the clear soup. Simmer gently for about 15 minutes. Now add the whipped cream and horseradish and let it boil once.
Cut the salmon into strips. Rinse and chop the chervil leaves. Both in the whipped cream form and pull. Do not make more.
4. make the spaghetti al dente in enough salted water. Drain, arrange on plates and pour the salmon whipped cream.
Drink tip: dry white wine
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