Fettuccine with Smoked Salmon

4 Tbs (60 ml) butter

1/2 lb (225 g) thinly sliced smoked salmon, cut into thin strips
2 Tbs (30 ml) brandy (optional)
Grated zest of 2 lemons (about 2 tsp, 10 ml)
1 1/2 cups (375 ml) heavy cream
Salt and freshly ground pepper to taste
1 lb (450 g) fettuccine or other pasta shape, cooked according to package direct
ions and drained
About 4 Tbs (60 ml) salmon roe (optional)
Heat the butter in a skillet over moderate heat and add the salmon, stirring to
coat with the butter. Add the optional brandy, half the lemon zest, and cream an
d bring to a simmer. Season with salt and pepper. Add the cooked pasta to the sk
illet along with the remaining lemon zest and toss to coat the pasta with the sa
uce. Garnish with salmon roe if desired and serve immediately. Serves 4 to 6.