Fettuccine With Smoked Salmon And Creamy Dill Sauce
|Chopped fresh dill/2 1/2 teaspoons dried||1⁄3 Cup (5.33 tbs)|
|Smoked salmon||1⁄4 Pound|
|Garlic||2 Clove (10 gm), minced / crushed through a press|
|Flour||1⁄4 Cup (4 tbs)|
|Light cream/Half and half||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Dry white wine/Chicken broth||1⁄3 Cup (5.33 tbs)|
|Pepper||1⁄4 Teaspoon (Preferably White)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
1 Bring a large pot of water to a boil.
2 Meanwhile, coarsely chop the onion and the fresh dill. Cut the salmon into bite-size pieces.
3 In a medium saucepan, warm 2 tablespoons of the butter over medium-high heat until it is melted. Add the onion and garlic, and cook, stirring, until the onion is softened but not browned, about 3 minutes.
4 Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes, or according to package directions.
5 Meanwhile, add the remaining 2 tablespoons butter to the saucepan. Stir in the flour and cook, stirring, until the flour is no longer visible, about 1 minute. Stir in the cream, milk, wine, dill, nutmeg, salt and pepper, and bring to a simmer over medium heat, Stirling until smooth. Cook, stirring occasionally, until the sauce is thickened, about 4 minutes.
6 Stir in the salmon and Parmesan.
7 Drain the pasta and serve topped with the sauce.