3/4 pound pasta (use your favorite shape)
1 tablespoon olive oil
1 onion, diced
1 (7.5-ounce) container crème fraiche
1 Meyer lemon, zested and juiced
1 bunch fresh dill, stems removed and chopped ( a few sprigs saved for garnish)
1/2 pound smoked salmon, chopped (I used hot smoked salmon but you can easily use lox trimmings)
Brined capers, drained
Freshly ground pepper
Cook the pasta in boiling salted water. While pasta is cooking, heat olive oil in large skillet. Sauté onion on medium-low heat for about 10 minutes until softened and just slightly browned. Remove pan from heat and add crème fraiche, lemon zest and juice and half of the dill. Stir to blend well. Taste and add a pinch of kosher salt and a few grinds of fresh black pepper.
When pasta is done, drain it well and stir it into the crème fraiche mixture, making sure the pasta is well coated. Add salmon and stir to combine. (Alternatively, you may wish to sprinkle the salmon on top after you plate the pasta.)
Serve, garnishing with the rest of the dill and a sprinkling of capers.