To cook the spaghetti, boil a large pot of water, once boiling add a pinch of salt and the whole spaghetti, cook for around 7 minutes or until al dente, then drain the pasta.

While the spaghetti is cooking, in a large pan or flat round-bottomed wok on medium heat, fry the onion in olive oil until soft and translucent, then add the garlic and continue to fry for another minute or so until aromatic.

Season with salt, pepper, paprika, and chilli flakes, combine well with the onion and garlic, then add the spaghetti and stir in the sour cream.

Add the salmon pieces, finely diced dill pickles, capers, and lemon juice, stirring to combine well, just long enough to warm the salmon.

Lastly, add the finely sliced scallions/spring onions and two tablespoons of fresh dill, taste, then adjust seasoning to your palate.

Distribute between two plates, drizzle on a little virgin olive oil, garnish with the remaining tablespoon of fresh dill, and, if you like a kick of heat, sprinkle on a pinch of chilli flakes or freshly ground pepper.