Start by bringing a medium pot of salted water to a boil. If you're using frozen broccoli, place it in a bowl of cold water to partially thaw while you prepare the other components.

In a large mixing bowl, whisk together the sour cream, mayonnaise, lemon juice, Dijon mustard, and a splash of red wine vinegar. Stir in the chopped herbs. Season with salt and black pepper, adjusting with more lemon juice or vinegar to taste. Set the dressing aside.

Once the water is boiling, add the pasta and cook for about 7 minutes. Then add the chopped broccoli directly into the pot with the pasta and cook for an additional 3 minutes, or until the pasta reaches al dente and the broccoli is tender.

Reserve ¼ cup of the starchy pasta water, then drain the pasta and broccoli in a colander. Rinse briefly with cold water until the pasta is warm—not cold—to stop the cooking and cool the salad slightly.

Transfer the drained pasta and broccoli to the bowl of prepared dressing. Toss everything gently to coat, adding a tablespoon or so of the reserved pasta water to loosen the dressing and achieve a silky consistency.

Gently fold in the flaked hot smoked salmon. Taste and adjust seasoning with extra lemon juice or cracked pepper if needed. Finish with a dusting of pecorino cheese and more fresh herbs, if desired.

Serve at room temperature or chilled. Store leftovers in an airtight container in the fridge for up to 5 days, keeping within the shelf life of the smoked salmon.