Method
1. Slice the spring onions finely. Melt the butter in a saucepan and gently fry the spring onions for about 1 minute until softened.
2. Add the wine and boil hard to reduce to about 30 ml (2 tablespoons). Stir in the cream and add salt, pepper and nutmeg to taste. Bring to the boil and simmer for 2-3 minutes until the sauce is slightly thickened.
3. Cut the salmon into 2.5 cm (1 in) squares and stir into the sauce with the dill. Taste and add a little lemon juice. Keep the sauce warm.
4. Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Drain well. Toss the pasta with the sauce and serve immediately.
