Recipes/Smoked Salmon Fettuccine
Smoked Salmon Fettuccine
Chef Tammy Williams, The Tokeland Hotel, Tokeland, WA
This rich dish is special enough for company. The secret is the smoked salmon pate base.
1 6-ounce smoked salmon fillet
1 cup sour cream
1 cup cream cheese
2 green onions, chopped
pinch of white pepper
1 1/2 tablespoons cooking sherry
Place all ingredients in a blender and blend until thoroughly combined.
Note: This will make more than enough pate for the recipe. Save leftovers for a delicious or to double the recipe.
8 ounces fettuccine, cooked al dente
1/2 cup heavy cream
grated Parmesan cheese
crumbled smoked salmon (for topping)
chopped green onion for garnish
sweet or smoked paprika for garnish
parsley sprigs for garnish
Heat a nonstick saute pan over medium heat. Add cream and 1/3 cup of salmon pate until thoroughly combined. Add fettuccine and stir until noodles are coated and heated through.
Divide pasta among 4 serving plates. Top with pieces of flaked smoked salmon and Parmesan. Garnish with finely chopped green onion and dust with paprika. Top with a generous sprig of parsley.
KCTS Cook's note: We tried this using reduced fat ingredients. Still good, but the original version is best!
Find more recipes from the KCTS kitchen.