Fettuccine with a Smoked Salmon and Dill Cream Sauce

By lechef • January 27, 2011 • 0 Comments

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Fettuccine with a Smoked Salmon and Dill Cream Sauce — 1 of 3 Photo by lechef

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Author Notes: This is recipe that I have been cooking for years...and it's always a little different each time. I've been slowly adapting it to incorporate as many of the Swedish flavors associated with cured salmon as I can, but I really love it just because it's a creamy, smoky flavor bomb dinner dish that takes about 10 minutes to make. - lechef

Serves 4

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!