Creamy salmon leek pasta

Melt butter in a pan over medium; add the diced leek and a big pinch of salt and sweat 6 to 7 minutes without browning.

Deglaze with white wine and a little lemon juice; stir until almost evaporated, about 2 minutes.

Add the creme fraiche and the splash of cream, then cayenne and tarragon mustard; stir, turn to low and hold.

Slice the salmon evenly, about three eighths of an inch; lay it on the barely simmering sauce, wait about 30 seconds, then move it gently until it starts to break apart; turn off the heat.

Stir in a handful of fresh herbs; taste and adjust seasoning.

Serve with spaghetti cooked to finish with the sauce; garnish with a little cayenne.