Smoked Salmon FettuccineCourse: MainCuisine: Italian
With an abundance of salmon available for harvest in Alaska, we have the opportunity to prepare and use our salmon in a variety of ways. Many of us smoke a sizeable percentage of what we catch. Smoked salmon is wonderful by itself, however, it also makes a scrumptious addition to many other dishes.
Our friends at Alaska Sausage and Seafood provided this easy, but delicious recipe. If you smoke your own salmon, you’re set. If you don’t, you can purchase some of Alaska Sausage and Seafood’s kippered salmon to use in this recipe. Bon appétit!
6 tablespoons butter or margarine
1½ cups whipping cream or evaporated milk
3 to 4 cups hot, cooked and drained fettuccine, egg noodles, or other pasta (dried or freshly made)
1 cup shredded Parmesan cheese
Salt and pepper to taste
Freshly grated nutmeg or 1/8 teaspoon ground nutmeg
1½ cups (about 12 ounces) crumbled or flaked Alaska Sausage and Seafood smoked salmon, kippered variety
- In a wide frying pan, melt butter.
- Add ½ cup of the cream and boil rapidly until large, shiny bubbles form; stir occasionally. Reduce heat to medium-low. Add cooked pasta to the sauce.
- Toss and add cheese and remaining cream, a little at a time. The pasta should be kept moist but not too liquidy. Add the smoked salmon.
- Season with salt and pepper and grate nutmeg over the pasta. Serve immediately.
Alaska Sausage & Seafood
2914 Arctic Blvd.