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
Continue After Advertisement
Ingredients
-
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
Directions
-
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!
See what other Food52ers are saying.