Ingredients

1 1/2 cups grated gruyere cheese
1/3 cup chopped fresh parsley
2 tsp ground black pepper
500g dried spaghetti
600ml cream
1 cup dry white wine
1 small garlic clove, thinly sliced
½ cup capers
1 tsp salt
200g Cold Smoked Salmon Slices, cut into strips

Method
Combine the cheese, parsley, pepper and lemon rind in a small bowl and set aside.
Cook the spaghetti in a large saucepan of salted boiling water, following packet directions, until al dente. Drain, return to the saucepan and cover to keep warm.

Meanwhile, place the cream, wine and garlic in a large frying pan and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 8 minutes. Add the capers and simmer, uncovered, stirring occasionally, for a further 2 minutes or until the sauce thickens slightly. Remove from the heat and stir in the salt.

Pour the sauce into the saucepan with the spaghetti and toss to combine. Add the Smoked Salmon strips and 1/2 the cheese mixture and toss well.  Taste and adjust the seasoning if necessary.  Divide the pasta among warmed serving plates or bowls and serve accompanied by the remaining cheese mixture.

Serves 6.