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This 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.
- Cook the spaghetti according to the pack instructions.
- Drain and quickly add the creme fraiche, smoked salmon pieces and whisky to the hot spaghetti.
- Stir quickly to coat the pasta, then serve garnished with the dill sprigs.