Bring a large pot of salted water to a boil and cook the pasta 2 minutes longer than the package instructions—this gives it a slightly softer, more absorbent texture that holds the creamy dressing beautifully. Drain the pasta thoroughly, then rinse it with cold water until completely cooled. This stops the cooking process and prevents the pasta from becoming mushy.

While the pasta cooks, finely mince the red onion and celery into small, even pieces for consistent flavor distribution. Finely dice the gherkins into 1/8-inch pieces so they distribute evenly throughout the salad. Roughly chop the fresh dill and chives, keeping them separate for now—I like to reserve about half for garnish at the end to brighten the presentation.

In a large mixing bowl, whisk together the mayonnaise, sour cream, salt, and pepper until smooth and combined. Zest the lemon directly into the dressing, then juice the lemon and add the juice as well. I like to taste the dressing at this point—since smoked salmon is quite salty, you may need to reduce the salt slightly or add more pepper for balance.

Add the cooled pasta from Step 1 to the dressing and toss thoroughly to coat every strand. Then fold in the celery, gherkins, capers, red onion, and most of the fresh dill and chives from Step 2, stirring gently to distribute everything evenly without breaking up the pasta shapes.

Gently tear the smoked salmon into 1-inch bite-sized pieces and fold them into the salad just before serving. This prevents the delicate salmon from breaking apart during mixing. Divide the salad into serving bowls or plates and top with the reserved fresh dill and chives from Step 2 for a bright, fresh finish.