12 ounces angel hair pasta
  1 cup whipping cream
  1 cup milk
  1/2 cup fresh dill, chopped
  1/2 cup green onion, chopped
  3 tablespoons drained capers
  2 teaspoons grated lemon peel
  8 ounces gravlax, thinly sliced, cut into thin strips

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; return to same pot.
Combine cream, milk, dill, onion, capers and lemon-peel in small heavy saucepan. Bring to boil over medium-high heat. Add sauce to pasta; toss to coat. Add gravlax and toss to combine. Season with salt and pepper, if desired. 4 servings.