Ingredients
250g spaghetti
200ml crème fraîche, or double cream
200g pieces of Smoked salmon
2 tsp Speyside malt whisky
a few sprigs Dill, to garnish
Method
Cook the spaghetti according to the pack instructions.
Drain and quickly add the crème fraîche, smoked salmon pieces and whisky to the hot spaghetti.
Stir quickly to coat the pasta, then serve garnished with the dill sprigs.
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