Instructions: In a large skillet, slowly saute the leeks in the butter until translucent but not brown, approximately 10 minutes. Set aside.

In a saucepan, combine the stock, mustard, cream and lemon zest and reduce over moderate heat to a light sauce consistency, approximately 8 to 10 minutes. Season with salt and pepper and stir in the fresh dill.

Meanwhile, cook the pasta in lightly salted boiling water until just al dente. Drain the pasta and toss with the sauce, leeks, salmon and mozzarella. Serve immediately, garnished with dill sprigs and fried capers, if desired.

This recipe yields 4 servings.

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