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Bring a large pot of salted water to a boil. Cook the spaghetti until it’s just shy of al dente.
In the meantime, bring the vegetable oil to a high heat in a large skillet. Add the capers and fry until crispy, about two minutes. Set aside on paper towels to drain. (You can do this step early in the day if you want.)
Wipe out the skillet, then bring the cream to a medium simmer. Add the juice from the lemon and about a cup of the pasta water; whisk for a minute or two. Transfer the pasta to the sauce and let it finish cooking for another minute.
Add the parmesan cheese to the spaghetti and toss to combine. Transfer the creamy spaghetti to a large serving bowl, and top with the smoked salmon, thinly sliced red onion, fried capers, and dill.
Serve immediately. Faint from bliss.
Serves 4.