Creamy Smoked Salmon on Fettuccini

Fresh Fettuccini with wonderful Nordic Gravadlax.

Having recently returned from Paris I wanted to cook everything either in white wine and garlic or butter and cream. I was also craving carbs so what better dish to make than a creamy pasta dish bursting with the smokey flavours of Norwegean Gravadlax. Fat, buttery noodles blanketed in a creamy velvety sauce, studded with green onions rounds off this dish nicely. For me, the ultimate in comfort food ~ although this looks a touch fancy ~ is food that is creamy and filling yet easy to make.

• 1 pkt Norwegean Smoked Salmon
• 1 pkt fresh egg fettuccini
• 100 mls cream
• 1 clove garlic (adjust the amount of garlic to personal taste)
• 50 g garlic and herb cream cheese
• 1 bunch spring onion, chopped
• 2 tbsp butter

In a large pot, bring to boil some water and some salt. Then add the fettuccini and cook until al dente. Drain the noodles and mix in some butter to prevent noodles from sticking.

For the sauce place some butter in a skillet and toss the spring onions in it to soften. Then add the garlic. Season with some sea salt.

Add the cream quickly and stir  (if your pan is too hot, you will scorch the cream, so be mindful) followed by the herbed cream cheese. The sauce will thicken at this stage, so add more cream or hot water to thin it out a little.

Add the buttery noodles and coat in the creamy sauce until just heated through. Adjust seasonings. Shut off the heat and crumble in your smoked salmon, and plate immediately. The fish will slightly cook from the heat of the noodles. And the dish is done!!

Told you it was easy as pie! 😀

So now you get to tuck in to a glorious bowl full of comforting fettuccini and salmon. The recipe would also be a crowd pleaser if you were to make up a large batch as a starter for a dinner party. Perfect accompaniment would be a really cold glass of Chardonnay … though I prefer a Reisling myself. But any of you favourite whites will do with this dish.

Until next time.