Pasta with smoked salmon and dill sauce


6 to 8 oz smoked salmon, thinly sliced into strips, cut with the grain
4 large shallots, finely chopped
1 cup dry white wine
2 cup whipping cream
1 lb fresh fettucine or 12 oz dried
1/4 cup snipped fresh dill

1 tsp salt or to taste

How to prepare

Combine shallots and wine in a medium saucepan; bring to a boil. Reduce heat; continue to cook until liquid has reduced to about 1/4 cup, about 10 minutes. Stir in cream; bring to a boil. Cook over medium heat until sauce is thick enough to lightly coat a spoon, about 10 minutes. Cook fettucine until firm to the bite or following package direction. Drain and transfer to a large pasta serving bowl. Stir in dill and salt to the sauce and pour over the hot fettucine. Toss well. Gently toss in the salmon. Garnish with fresh dill sprigs.

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