1. Put olive oil into a large skillet, when hot add onion and cook until soft and golden.
2. Stir in the sliced oak smoked salmon and cook for 2 minutes.
3. Pour in the brandy and flambe’. Add cream, let simmer on a low heat for 8 minutes and season to taste.
4. Cook the Pasta in salted water, drain and finish it off cooking with the sauce for a further minute.
5. Plate, sprinkle with black Cavi-Art and finally garnish with chopped chives.