Creamy Smoked Salmon and Fettucine (with asparagus)
This recipe is a work in progress, but as it tastes delicious already I thought I’d share it.
Years ago I was dining out while on holiday and had a sensational smoked salmon fettucine. I’d tried to recreate it a couple of times but without much success, but this time with a combination of great ingredients and a little more know how I’ve come up with a winner.
A couple of days ago I had travelled down the coast a bit to get myself some fresh abalone, on the way back I’d stopped at a small country town butchers and picked myself up a side of smoked salmon. This butcher smokes his own salmon and it seems to have a little bit of extra flavour compared to the variety that you find in the supermarket fridge.
Normally I would use it for an appetiser with cheese and crackers or toss it in with a garden salad but I thought I’d have another go trying to make a creamy fettucine.
This dish took me about 20 minutes to prepare and served two comfortably. Sorry there’s no photo, but I was cooking at a friends place and we were in a bit of rush to eat so the photo shoot was forgotten.
The asparagus was a last minute addition that worked well, the flavour didn’t over power the salmon, and the crisp texture was a nice contrast with the salmon and fettucine. Feel free to leave it out if you can’t get it. (and don’t even think of using the tinned variety)
Ingredients:
250 gram smoked Salmon sliced
2 tablespoons olive oil
1 heaped teaspoon Dijon Mustard
1 brown onion diced finely
300 mls of cream
1/2 glass white wine
1 Bunch Fresh Asparagus (optional)
250 grams of Fettucine
Method:
1. Cook the fettucine as per the packet instructions
2. In a frypan heat the olive oil and saute the onions until softened, add the wine and mustard and stir until the mustard has disolved
3. Add the cream and bring to the boil for a couple of minutes, stirring occasionally
4. Add the asparagus (if you want) and continue to boil for another 5 minutes, stirring regularly.
5. Fold in the smoked salmon and continue to cook for another couple of minutes.
6. To serve place the fettucine in the bottom of a bowl, and top with the creamy smoked salmon and asparagus sauce, garnish with some fresh flat leaf parsley if you wish.
This is a really simple meal to make. It’s quick to make and only a couple of pans to clean up afterwards.
As it stands at the moment the recipe provides a delicious meal but I’m going to try a couple of variations to see if I can turn it into a sensational meal. I’ll let you know how it goes.
