I like to use Cipriani tagliolini for this as it's very delicate and perfect for this dish which takes just minutes to knock up.
4 small servings of tagliolini
100-120g smoked salmon trimmings, chopped
200-250g crème fraîche
1tbsp chopped fennel tops or dill
Salt and freshly ground black pepper
Cook the pasta in boiling salted water, according to the manufacturer's cooking instructions; drain, reserving a little cooking water.
Put the crème fraîche in a pan with the fennel, season and bring to the boil; simmer for a minute or until just thick enough to coat the pasta.
Toss in the pasta and salmon and adjust the consistency with a little of the cooking water if necessary. Re-season; serve immediately.