Fettucine with creamy salmon sauce

    (50)
    35 min

    This pasta dish works as much for a casual midweek supper as it does for a posh dinner party. Fettuccine combines with salmon, leeks, lemon and cream for a decadently delicious dish.


    56 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons butter
    • 280g salmon, cut into thin strips
    • 1 leek, sliced
    • 1 red onion, thinly sliced
    • 1 clove garlic, crushed
    • 180ml single cream
    • 175ml soured cream
    • 1/2 tablespoon cornflour
    • 2 tablespoons lemon zest
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon paprika
    • 225g fettuccine pasta
    • 4 tablespoons grated Parmesan cheese

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Melt butter in a large frying pan over medium heat. Add the salmon, leek, onion and garlic, and fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, soured cream and cornflour; stir into the frying pan. Stir in the lemon zest, pepper and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
    2. Meanwhile, bring a large pot of lightly salted water to the boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce. Top with grated Parmesan cheese to serve.

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    Reviews & ratings
    Average global rating:
    (50)

    Reviews in English (45)

    by
    2

    great recipe! I used some additional milk and reduced the quantities of cream to make it a bit more healthy. Also added some frozen peas right at the end for some texture and colour  -  20 Mar 2012

    0

    We love this and make it often. We also make our own pasta, well worth the bit of effort.  -  07 Mar 2013

    by
    28

    This recipe was great. I had cooked salmon in the refrig from the night before so I made the sauce first and at the last added the salmon which I had flaked...Everyone loved it. Now I know what to do with leftover salmon. (It does need some salt added to the sauce.)  -  10 Feb 2004  (Review from Allrecipes US | Canada)

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