Linguine with Smoked Salmon and Herbed Sauce

Roughly chop half of the smoked salmon and combine in a food processor with the cream. Process just long enough to make the mixture smooth; avoid whipping the cream. Pour the cream mixture into a saucepan, add the chopped chives and dill and warm gently. Cut the remaining salmon into thin strips.

Cook the pasta in boiling salted water until al dente. Drain and put into a warm serving bowl. Add the cream sauce and remaining salmon and toss through. Garnish with cream, salmon caviar and herbs.