300g of smoked salmon cut in strips
1 Tbs of capers, drained and pat-dried
1 tsp of chopped fresh dill
4 Tbs of
Mount Zero Lemon Pressed Extra Virgin Olive Oil
2 Tbs of crème fraiche
Pinch of Mount Zero Pink Lake Salt
Pinch of Cracked Pepper
1 handful of fresh rocket
500g of fresh fettucine