Cook the pasta according to package instructions for al dente perfection, then drain and set aside while you prepare the sauce.

In a large pan, melt the butter over medium heat and add the finely chopped shallot. Cook until soft and translucent.

Pour in the dry white wine, stirring occasionally. Let it simmer until reduced by half.

Stir in the creme fraiche and lemon juice, mixing until smooth and creamy.

Add the cooked pasta, frozen peas, flaked hot smoked salmon, and fresh dill to the pan. Toss everything together gently until heated through.

Season to taste with salt and freshly ground black pepper.