Smoked salmon and spinach fettucine

    Smoked salmon and spinach fettucine

    (188)
    39saves
    40min


    167 people made this

    About this recipe: Inspired by my favourite local Italian restaurant's secret recipe. After some trial and error, I think I have it. Creamy white sauce and salmon complement each other well. Spinach adds great colour.

    Ingredients
    Serves: 4 

    • 1/2 (500g) packet fettuccine pasta
    • 50g butter
    • 250ml milk
    • 1 tablespoon plain flour
    • 80g freshly grated Parmesan cheese
    • 225g smoked salmon, chopped
    • 30g chopped fresh spinach
    • 2 tablespoons capers
    • 4 tablespoons chopped sun-dried tomatoes
    • 50g chopped fresh oregano

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta, and cook for 11 to 13 minutes or until al dente; drain.
    2. In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
    3. Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
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    Reviews & ratings
    Average global rating:
    (188)

    Reviews in English (177)

    by
    80

    Loved this recipe! We are cutting back the bad fats from our diets, so there were some modifications... all successful: I used 2 Tablespoons butter, rather than 4. For milk, I used 1% milk... canned non-fat milk would have been good, too. For the Parmesan cheese, I used the non-fat kind that is sold in a shaker can. I used leftover poached salmon (skin removed), rather than smoked. And, I was out of fresh spinach, so thawed a box of frozen chopped spinach and used it. This tasted so rich, with a wonderful blend of flavors. It is easy to eat low fat foods, when they taste this great! Thanks for sharing the recipe Shane.  -  26 Sep 2003  (Review from Allrecipes US | Canada)

    by
    45

    Good recipe. I'll make this again. I took the suggestion from another poster and added a little cream cheese. I only had skim milk and the sauce wouldn't have been creamy without it. I also used freshly grated parmesan; I wouldn't used the canned stuff. Used about 1 tsp of dried oregano since I didn't have fresh oregano on hand. Baked salmon in the oven rather than using smoked salmon (seasoned with a little olive oil and italian seasoning). Also added some toasted almond slivers (very nice addition!). I would have preferred pine nuts but did not have any. Otherwise, followed the recipe and we were pleased. My husband doesn't like fish so I put very little salmon in his bowl. He actually added more fish! I couldn't believe it.  -  29 Jan 2007  (Review from Allrecipes US | Canada)

    by
    36

    This recipe really does taste like something you would order at a good restaurant. It was very easy to make. The only thing I would change is to maybe add a little white wine to the sauce. The blend of oregano, capers, & smoked salmon was wonderful. I used fresh oregano from my herb garden & it was perfect. I also used bow tie pasta instead of fettuccine. It was very pretty & would be great to serve to company with a salad & crescent rolls.  -  29 Jul 2002  (Review from Allrecipes US | Canada)

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