Recipes/Smoked Salmon Fettuccini
Presented by: Chef Tammy Williams of The Tokeland Hotel, Tokeland, WA.
- 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 beat until thoroughly combined.
Note: This will make more than enough pate for the recipe. Save leftovers for another use or to duplicate the recipe.
- 8 ounces fettuccini, cooked al dente
- 1/2 cup heavy cream
- grated Parmesan cheese
- crumbled smoked salmon (for topping)
- chopped green onion (for topping)
- parsley sprigs
Heat a nonstick saute pan over medium heat. Add cream and 1/3 cup of salmon pate until thoroughly combined. Add fettuccini 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. Top with a generous sprig of parsley.