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
- 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!
- This recipe was entered in the contest for Your Best Seafood Pasta