In a large stockpot, bring 4 quarts of water to a boil. Meanwhile, in a large saucepan, heat half-and-half, butter, and lemon peel over moderate heat until just hot, but not boiling. Reduce the heat to low and cook until the mixture is slightly thickened, about 10 minutes.
Cook fettuccine in the boiling water according to package directions or until it is tender but still firm to the bite.
Meanwhile, remove the half-and-half mixture from the heat. Stir in smoked salmon, Parmesan cheese, and snipped dill. Season the mixture with black pepper.
Drain the pasta thoroughly and transfer it to a serving bowl. Add the salmon mixture and toss gently. Serve immediately.