Smoked Salmon Fettuccine with Chèvre by Anna Russell While this is not an inexpensive dish, it is quick and easy to prepare and makes an impressive entree. It’s surprisingly rich and filling. 1 bag (341gr/12oz) Al Dente Garlic Parsley Fettuccine 1 pkg (100gr) SeaChange Ice Wine Glazed Smoked Salmon 1 small pkg (130gr) chèvre cheese ½ cup milk ¼ cup good olive oil ¼ cup lemon juice zest of one lemon 1 cup reserved pasta cooking water salt and pepper to taste 2 TBS fresh parsley, minced Put a large pot of water on to boil. While waiting for the water to boil, prepare the other ingredients. Over a shallow dish, slide the Ice Wine Glazed Smoked Salmon and all of the juices out of the pouch. Break up the fillet with a fork. Remove the chèvre from the package and crumble up into the dish with the salmon. In a bowl, mix together the milk, olive oil, lemon juice and zest. Have the minced parsley set aside, as well. When the water comes to a rolling boil, add a generous toss of salt. Pour the pasta into the water and LOOK AT THE CLOCK. This pasta cooks very quickly. Have a colander at the ready. When exactly two minutes have passed, scoop out a cup of the pasta water with a coffee cup or pyrex measuring cup and then drain the pasta. Return the pasta to the pot off of the heat. Pour the reserved pasta water and other liquid ingredients over the pasta and toss well. Add the chèvre and salmon with juices and toss again to combine thoroughly. Season liberally with salt and freshly ground pepper to taste. Place pasta in a serving bowl and sprinkle with minced parsley. Serve immediately. Makes four generous servings alongside a caesar or tossed green salad. This dish would be good tossed with chopped artichoke hearts or served with cooked artichokes in place of the salad. Pair with a full bodied Chardonnay or dry Rosé. RETURN TO THE RECIPES PRINTABLE

Smoked Salmon Fettuccine

Smoked Salmon Fettuccine with Chèvre

by Anna Russell

While this is not an inexpensive dish, it is quick and easy to prepare and makes an impressive entree. It’s surprisingly rich and filling.

•1 bag (341gr/12oz) Al Dente Garlic Parsley Fettuccine
•1 pkg (100gr) SeaChange Ice Wine Glazed Smoked Salmon
•1 small pkg (130gr) chèvre cheese
•½ cup milk
•¼ cup good olive oil
•¼ cup lemon juice
•zest of one lemon
•1 cup reserved pasta cooking water
•salt and pepper to taste
•2 TBS fresh parsley, minced

Put a large pot of water on to boil. While waiting for the water to boil, prepare the other ingredients. Over a shallow dish, slide the Ice Wine Glazed Smoked Salmon and all of the juices out of the pouch. Break up the fillet with a fork. Remove the chèvre from the package and crumble up into the dish with the salmon. In a bowl, mix together the milk, olive oil, lemon juice and zest. Have the minced parsley set aside, as well.

When the water comes to a rolling boil, add a generous toss of salt. Pour the pasta into the water and LOOK AT THE CLOCK. This pasta cooks very quickly. Have a colander at the ready. When exactly two minutes have passed, scoop out a cup of the pasta water with a coffee cup or pyrex measuring cup and then drain the pasta. Return the pasta to the pot off of the heat. Pour the reserved pasta water and other liquid ingredients over the pasta and toss well. Add the chèvre and salmon with juices and toss again to combine thoroughly. Season liberally with salt and freshly ground pepper to taste. Place pasta in a serving bowl and sprinkle with minced parsley. Serve immediately.

Makes four generous servings alongside a caesar or tossed green salad.

This dish would be good tossed with chopped artichoke hearts or served with cooked artichokes in place of the salad.

Pair with a full bodied Chardonnay or dry Rosé.

RETURN TO THE RECIPES

PRINTABLE - SMOKED SALMON FETTUCCINE.pdf

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