Esparguete com salmão fumado e creme fraiche
Zest and juice of lemon
Mixture of fresh herbs (parsley, mint, basil, oregano, chives)
Mince the herbs and reserve.
Cook the spaghetti in salted water.
Cut the smoked salmon into small pieces and sprinkle with lemon juice.
Heat the oil in a skillet and add the chopped onion and salt.
Join and leave the wine bubbled for 4 minutes.
Add lemon zest and creme fraiche and cook for 3 minutes over low heat.
Add the drained spaghetti, smoked salmon and chopped herbs, involving all fine.
When serving sprinkle with more chopped herbs.