Bring a large pot of salted water to the boil. Cook the pappardelle according to package directions. Drain and reserve.
While the pappardelle is cooking, whisk together the sour cream, milk and dill. Season to taste with salt and plenty of freshly ground black pepper. Reserve.
Heat medium sauté pan over medium heat. Add the olive oil and cook the shallots until softened and just starting to brown, about 3 minutes.
Stir in the tomato paste and push it around to caramelize a bit, about 30 seconds. Deglaze the pan with the wine. Reduce by half, about 2 minutes.
Remove pan from heat. Stir in the pasta, the smoked salmon and the sour cream mixture.
Return the pan to low heat just briefly. Don’t overheat or the sauce may “break” and the salmon’s texture will be too firm.
Divide between bowls and sprinkle with additional dill.