Bring a large pan of salted water to the boil.  Cut the smoked salmon into strips. Cut the fennel in half,  trim the stalks and remove the outer layer. Slice thinly.

Heat the oil in a frying pan and fry the fennel briskly until it starts to turn golden brown.  Add the onion and cook gently until softened, stir in the garlic and cook for another minute.

Add the tagliatelle to the pan of water and boil dried for  7 – 10 , minutes and fresh for 3 – 5.

Meanwhile: pour the wine into the frying pan, bring to the boil and simmer for a few minutes until reduced by half.  Stir in the cream and bring to the boil and simmer briefly.  Turn down the heat and add the salmon.  Season with dill, salt, pepper and lemon juice.

Drain the tagliatelle and toss together with the salmon mixture  Check for seasoning.  Serve straight away in warm pasta bowls scattered with pine nuts and dill.  Hand the Parmesan cheese separately.