350g dried angel hair pasta
1/2 cup spreadable cream cheese, at room temperature
3/4 cup simply less sour cream
1 lemon, zest finely grated, juiced
200g smoked salmon, torn
2 tablespoons dill sprigs
1 tablespoon drained Coles Brand baby capers
Method
Step 1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 1/3 cup of the cooking liquid. Return the pasta and reserved cooking liquid to the pan.
Step 2. Spoon cream cheese over the pasta. Add sour cream and lemon zest and juice. Toss to coat.
Step 3. Divide among plates and top with the smoked salmon, dill and capers. Season with pepper.
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