Step 1

Cook the pasta to pack instructions. Drain, reserving 50ml of the cooking water, and return to the pan.

Step 2

In a bowl, whisk together the crème fraîche, lemon zest and juice and the mustard. Mix into the pasta with the reserved pasta water to help create a smooth sauce. Gently stir in the salmon and dill, season to taste, then divide between bowls, scatter over the extra dill and serve.