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