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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.

serves 4

Salmon Pate

  • 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.


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