Fettucine with creamy salmon sauce

    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

    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

    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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