Fettuccine with smoked salmon in cream and dill sauce
6 servings
30 minutes
Fettuccine with smoked salmon in a creamy dill sauce is an elegant Italian dish that combines the tenderness of pasta with the expressive flavor of fish. This recipe, inspired by Mediterranean culinary traditions, originates from the northern regions of Italy where pasta is often prepared with seafood. The velvety cream sauce, enhanced by the freshness of dill and a hint of white wine's spiciness, envelops each piece of fettuccine, creating a harmonious blend of flavors. The aroma of smoked salmon adds depth and richness to the dish, while parmesan provides a savory finishing touch. This dish is perfect for both a cozy dinner and a festive gathering where you want to impress guests with its refined taste and delicate texture. Serve with a glass of dry white wine and enjoy true culinary artistry.
1
Put a pot of water on the fire.
2
While the water is boiling, chop the onion and fresh dill. Cut the salmon into small pieces.
3
Melt 2 tablespoons of butter in a pot. Add onion and garlic to the pot and cook, stirring, until the onion is soft, about 3 minutes, but do not let it turn golden.
- Butter: 4 tablespoons
- Onion: 1 head
- Garlic: 2 cloves
4
Add the fettuccine to boiling water and cook until done.
- Fettuccine pasta: 350 g
5
While the fettuccine is boiling, add 2 tablespoons of butter to the pot. Pour in the flour and stir until it dissolves, about 1 minute. Add cream, milk, wine, dill, nutmeg, salt, and pepper, and keep on low heat until a smooth mixture forms. Continue to simmer, stirring, until the sauce thickens—about another 4 minutes.
- Butter: 4 tablespoons
- Wheat flour: 1.4 glass
- Cream 10%: 1 glass
- Milk: 1.2 glass
- Dry white wine: 1.3 glass
- Chopped dill: 1.3 glass
- Nutmeg: pinch
- Salt: 1.2 teaspoon
- Ground white pepper: 1.4 teaspoon
6
Mix the sauce with salmon and parmesan.
- Smoked salmon: 100 g
- Grated Parmesan cheese: 150 g
7
Drain the fettuccine and serve it topped with the prepared sauce.