Steps

1. Thinly slice 1/2 onion.
   🕒 01:20
2. Add the sliced onion to a pot, and simmer with small additions of water until softened.
   🕒 01:53
3. Blanch 1 tomato, then cut into bite-sized pieces without removing the seeds.
   🕒 02:19
4. Thinly peel 1 lemon, remove the white pith, and julienne the zest.
   🕒 03:12
5. Separate the pulp of the lemon into segments, and cut into small pieces. Squeeze the remaining juice.
   🕒 03:42
6. Drain the water from the 20g capers.
   🕒 04:58
7. Remove the thick stems from 1 bunch of dill and finely chop.
   🕒 05:08
8. Cut the 100-200g smoked salmon into bite-sized pieces so it's easy to mix with the sauce.
   🕒 06:12
9. Bring a large pot of water to a boil, add salt (not included in measurements), and start cooking 180g spaghetti according to package directions (approx. 7 minutes).
   🕒 07:00
10. Add 200cc heavy cream to the pot with the softened onions and warm it through. (Key Tip: Do not add lemon at this stage as it can cause separation.)
    🕒 07:18
11. Add the cut tomato and half of the capers. Add the bite-sized smoked salmon and warm through. Do not overcook the salmon.
    🕒 07:59
12. Taste and adjust seasoning with salt (to taste) if necessary. (Key Tip: Smoked salmon is already salty, so be mindful of the amount of salt you add.)
    🕒 08:39
13. Add the cooked spaghetti and a little of the pasta water to the sauce and toss to combine.
    🕒 08:54
14. Add the julienned lemon zest, cut lemon pulp, squeezed lemon juice, and chopped dill, and mix quickly.
    🕒 08:58
15. Add 3-4 tbsp Parmesan cheese, turn off the heat, and mix well to combine.
    🕒 09:24
16. Finish by drizzling a little olive oil (to taste) and mixing lightly.
    🕒 09:45
17. Plate the pasta. Garnish with extra lemon zest (not included in measurements) if desired, and serve.
    🕒 10:08