Instructions: A salad of baby greens and raspberry vinaigrette and some pencil-thin breadsticks go well with the pasta. End the dinner with orange sherbet, Swedish butter cookies and, perhaps, a shot of aquavit.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; return to same pot.

Combine cream, milk, dill, onions, capers and lemon peel in heavy small saucepan. Bring to boil over medium-high heat.

Add sauce to pasta; toss to coat. Add salmon and toss to combine. Season win salt and pepper and serve.

2 servings; can be doubled

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