1. Cook pasta according to packet directions.
  2. In a large pan, heat butter on medium heat until butter starts to melt.
  3. Add lemon zest & zucchini flowers, cook for a couple minutes and stir occasionally.
  4. Pour whisky into pan and cook for a further 2 minutes. Reduce heat and add cream to the pan.
  5. Bring sauce to a simmer and add salmon.  Turn off the heat and place a lid on top of the pan.
  6. Strain pasta and add to the pan. Stir in mint and add some lemon juice to taste.
  7. Serve with extra cracked pepper.