- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- 250 g spaghetti
- 200 ml crème fraîche, or double cream
- 200 g pieces of smoked salmon
- 2 tsp Speyside malt whisky
- a few sprigs dill, to garnish
1. Cook the spaghetti according to the pack instructions.
2. Drain and quickly add the crème fraîche, smoked salmon pieces and whisky to the hot spaghetti.
3. Stir quickly to coat the pasta, then serve garnished with the dill sprigs.
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