Fry sliced mushrooms in a little butter until lightly golden, sesoning with freshly-ground black pepper, then add a glass of white wine
(or dry vermouth) and cook for 5 minutes to reduce the wine by a half. Add 100ml double cream, together with 2-3 Tbs chopped fresh dill,
a Tbs of chopped chives and 150g smoked salmon, cut into small pieces. Heat gently but don’t let it boil. Meanwhile, cook tagliatelle until
al dente, according to the packet, then drain, saving some of the cooking water, and add to the salmon. Stir gently to mix well, adding
a little of the cooking water if it seems too dry, then serve immediately in warm bowls.