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Speyside spaghetti

Nell Nelson from Woman Who Ate Scotland
Nell Nelson's mouthwatering spaghetti sauce is made with smoked salmon and whisky. The subtle touch of whisky cuts through the rich salmon and adds an edge to the sauce

Speyside spaghetti

Method

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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Serves: 4

Prep: 15 min
Cook: 15 min

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