You might like to try this. The proportions don't really matter, just use the amount of cream relative to the amount of pasta. I suppose the amount of pasta will depend on how many people are going to eat it! 
Bung some cream in a bowl, either 5 fl oz or 10 fl oz.
Snip your de-frosted smoked salmon into smallish bits. Add to cream. Cover with clingfilm and leave for at least 2 hours, but pref. most of the day.
Cook pasta (spaghetti, tagliatelle or linguine). Put the cream & smoked salmon mix in a saucepan over a low heat and heat gently DO NOT LET IT BOIL. Drain pasta, put back in pan, pour the sauce over it and season with freshly ground black pepper to taste.
Serve.
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for you Annsixty 