Tagliatelle with Smoked Salmon and Salmon Roe

Method

1. Zest the lime, taking only the green part; set aside.
2. Cut the smoked salmon into strips or pieces of good size.
3. Slice the chives into thin rings (do not crush or chop).
4. In a saucepan, melt the butter with a little water. Once the butter starts to foam and the water separates, remove from heat and whisk to emulsify into a creamy sauce. Add the lime zest and stir.
5. Cook the tagliatelle in boiling salted water for about 2 minutes until al dente.
6. Drain the pasta, reserving some pasta water, and add it to the butter sauce. Toss well, adding a little pasta water if needed for creaminess.
7. Add the smoked salmon, chives, and a grind of black pepper. Gently mix.
8. Serve the pasta, topping with salmon roe (about 2 teaspoons per serving). Garnish with extra chives if desired.