Spaghetti with creamy salmon sauce

Right now in Finland we enjoy a truly lovely, sunny weekend, with temperatures going up to 27C in Helsinki! Such weather is not very common here and it makes me appreciate cloudless sky more and more the longer I live here. As much as  the sun awakens my inner resources of energy, it makes me a bit lazy when it comes to cooking. The summer days definitely require light and quick dishes,  made without the necessity of  tedious standing by a burning hot cooker. I made this dish for the first time as a way to clean our fridge from some leftovers, yet the sauce came out so tasty and easy to do that I repeat it from time to time, particularly during hot, lazy days. I prefer to use cold smoked salmon or gravlax, as the fish flavour is more intense, yet any leftover salmon will do, let it be hot smoked one or even oven baked one. It’s a lovely summer lunch dish, to be made in no time. The amounts given below are enough for 2 people.

***

INGREDIENTS

spaghetti

250ml crème fraiche

a bunch of dill, finely chopped

5-6 slices of cold smoked salmon, sliced to small pieces

3 tbsp small capers

freshly ground black pepper – quite much

salt and lemon juice to taste

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1. Cook the proper amount of spaghetti for 2 people. In the meantime, slowly heat up crème fraiche.

2. Add dill, capers, pepper and lemon juice and simmer for a minute or two.

3. Add the salmon and immediately take the sauce away from the heat. Season with salt.

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