Smoked salmon pasta with capers

The old man came round for dinner last night and smoked salmon seemed like the way to go. I made smoked salmon pasta a few months ago but tried a recipe and couldn't seem to get the balance between creamy and acidic right. Looking for recipes yesterday, nothing really stood out as what I was looking for, so as I tend to do, I took my fav parts from a few different recipes and combined it to make my own....and holy jeebus was it good.
And it goes a little something like this....

Smoked salmon pasta with capers

50 grams butter
1 brown onion
3 cloves garlic
Salt/pepper
Pinch cayenne pepper (optional)
1/2 tsp dried oregano
1/2 red capsicum
375ml Campbells Fish Stock
1/2 lemon
250ml cream
1/4 cup capers
200g smoked salmon

Your favorite pasta. I got this amazing pappardelle from Nosh a couple of months ago and it looks so preeeetty...
Handful chopped parsley and freshly grated parmesan for garnishing

Melt butter in a frypan over medium heat. Chop the onion finely and cook until transparent. Mince the garlic and add to the pan, frying till lightly browned. Season and add oregano and cayenne pepper. Chop the red pepper finely, add and cook till soft. Add the fish stock and the juice from 1/2 lemon and boil over medium heat until reduced by half. Put the mix in the blender with 50ml cream and blend until smooth.
Put back in the frypan and add the rest of the cream and the capers. Cook down until thickened enough to coat the pasta. Taste...taste....taste! You might need to add more salt, or lemon or cream to get that balance right between the acidic lemon and capers, and the cream.
When done, take off the heat and add the salmon broken into large chunks.
Cook your pasta till al dente and toss through through the sauce.
Serve with a garnish of parsley and parmesan, and a couple of slices of crusty bread.
Yum!!