Cut smoked salmon into thin strips, about 2 inches long. Place in a bowl with cream and the mace. (Or, replace "*" items with Pappardelle’s (11 oz.) Lemon Alfredo Sauce.) Stir, cover, and allow to stand in a cool place for about 2 hours.
Bring a 4-5 quart pot of lightly salted water to boil. While that’s heating, in a small saucepan gently warm cream/salmon mixture (without boiling it).
Meanwhile, cook pasta in the boiling water until al dente (about 8-10 minutes). Drain well and place pasta on a warm serving dish. Pour cream/salmon sauce over pasta, garnish with chives and serve at once.