Put pasta (I used rigatoni here) on to cook in boiling salted water, together with sliced fennel,
and cook until the pasta is al dente, adding frozen peas a few minutes towards the end. Drain and
return to the pan. Meanwhile, in another pan, gently poach fillets of salmon, either fresh or
the hot smoked variety, and when cooked, flake into the pasta and veg. Gently stir in
a few Tbs sour cream or crème fraiche and a squeeze of lemon juice, loosen if necessary with
a splash or two of the pasta cooking water, and serve in warm bowls, garnished with fresh dill.