by lechef
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my 18 recipes »
lechef's Notes:
Expand1 pound fresh fettuccine (dried if you can't get fresh) Ask a question about this ingredient
8 oz Smoked Salmon (I like to get the thick stuff that is a section of a salmon filet, not the thin-sliced stuff) Ask a question about this ingredient
1/2 c finely minced red onion Ask a question about this ingredient
4 T salted butter Ask a question about this ingredient
2 T flour Ask a question about this ingredient
1 cup fresh or frozen green peas Ask a question about this ingredient
2 T fresh chopped dill (and extra for garnish) Ask a question about this ingredient
1/2 cup freshly grated parmesan Ask a question about this ingredient
1 pint heavy cream Ask a question about this ingredient
salt and fresh black pepper Ask a question about this ingredient
In a skillet, melt the butter over medium heat. Add the onions, and cook until just softening, about 5 minutes.
Ask a question about this stepWhisk 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.
Ask a question about this stepMeanwhile, bring a pot of salted water to a boil and cook the pasta until al dente.
Ask a question about this stepJust 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.
Ask a question about this stepSeason the sauce with plenty of black pepper, and depending on how salty your salmon is, with a pinch of salt.
Ask a question about this stepStrain and drain the pasta and toss with the sauce. Serve with a sprinkling of fresh dill and parmesan. Enjoy!
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
