1.Add the pasta to a large pan of boiling, well-salted water; boil until almost tender. Drain well. Return pasta to pan; add the oil and toss gently. The pasta can be served either hot or cooled to room temperature.
2.Toss the pasta with the lemon rind and juice, herbs and half the salmon roe. Season to taste with the salt and black pepper. If serving the pasta cooled, you can add a little extra olive oil if needed to moisten.
3.Serve topped with remaining salmon roe.
Salmon caviar is available from some seafood stores and fish suppliers. The pasta can be cooked up to two hours ahead; keep at room temperature. Toss pasta just before serving. Not suitable to freeze. Suitable to microwave.Note