Makes 2 servings
6 ounces angel hair pasta
1/2 cup heavy cream
1/2 cup milk
1/4 cup chopped fresh dill
1/4 cup chopped green onions
1-1/2 tablespoons capers, drained
1 teaspoon grated lemon peel
6 ounces thinly sliced smoked salmon
Cook the pasta in boiling salted water until just tender. Drain well and return to same pot.
Combine the heavy cream, milk, dill, onions, capers and lemon peel in heavy small saucepan. Bring to boil over medium-high heat and simmer until sauce thickens slightly.
Add sauce to pasta, and toss to coat. Add the smoked salmon and toss to combine. Season with Sea Salt and freshly cracked pepper and serve at once.