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
pound fresh fettuccine (dried if you can't get fresh)
Smoked Salmon (I like to get the thick stuff that is a section of a salmon filet, not the thin-sliced stuff)
finely minced red onion
fresh or frozen green peas
fresh chopped dill (and extra for garnish)
freshly grated parmesan
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