Fettuccine With A Smoked Salmon And Dill Cream Sauce

  1. In a skillet, melt the butter over medium heat. Add the onions, and cook until just softening, about 5 minutes.
  2. Whisk in the flour to create a roux. Add the cream, dill, and parmesan, and whisk to incorporate. Allow the sauce to come to a boil and immediately reduce heat to low, stirring constantly.
  3. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente.
  4. Just as the pasta is finishing, add the smoked salmon (cut into bite-sized pieces) and peas to the sauce. Cook for 1-2 minutes just to heat them through.
  5. Season the sauce with plenty of black pepper, and depending on how salty your salmon is, with a pinch of salt.
  6. Strain and drain the pasta and toss with the sauce. Serve with a sprinkling of fresh dill and parmesan. Enjoy!

fresh fettuccine, salmon, red onion, butter, flour, dill, freshly grated parmesan, heavy cream, salt

Taken from food52.com/recipes/9148-fettuccine-with-a-smoked-salmon-and-dill-cream-sauce (may not work)

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