Fettuccine With A Smoked Salmon And Dill Cream Sauce
- 1 pound fresh fettuccine (dried if you can't get fresh)
- 8 oz Smoked Salmon (I like to get the thick stuff that is a section of a salmon filet, not the thin-sliced stuff)
- 1/2 c finely minced red onion
- 4 t salted butter
- 2 t flour
- 1 cup fresh or frozen green peas
- 2 t fresh chopped dill (and extra for garnish)
- 1/2 cup freshly grated parmesan
- 1 pint heavy cream
- salt and fresh black pepper
- In a skillet, melt the butter over medium heat. Add the onions, and cook until just softening, about 5 minutes.
- 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.
- Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente.
- 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.
- Season the sauce with plenty of black pepper, and depending on how salty your salmon is, with a pinch of salt.
- 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)