Creamy Hot Smoked Salmon Fettuccini
Serves 4
Prep: 5 minutes
Cooking: 15 minutes
In the mood for fork-twirling deliciousness that can be on the table in 20 minutes? This is the recipe for you. Creamy hot smoked salmon—maximum flavour, minimum fuss. This recipe celebrates one of our favourite Akaroa products and lets it shine.
Ingredients:
- 300g fettuccini pasta (we used a curly variety)
- 50g butter
- 1 leek, finely chopped
- 2 dill sprigs, stems finely sliced, fronds picked
- 2 garlic cloves, finely chopped
- 2 tbsp capers
- 2/3 cup (180ml) white wine
- 300ml cream
- Finely grated zest and juice of 1 lemon
- 350g Akaroa manuka hot smoked king salmon
- 1 punnet cherry tomatoes, quartered
Method:
- Bring a large saucepan of water to the boil and cook pasta according to packet instructions.
- Meanwhile, melt butter in a wide saucepan or frypan over medium heat. Add leek and dill stems, cook for 3 minutes or until softened. Add garlic and capers, cook for 30 seconds until aromatic. Increase heat to high, add wine, and bring to the boil. Cook, stirring to catch the bottom of the pan, for 1-2 minutes or until reduced by half.
- Add cream and lemon zest, return to a simmer and reduce slightly. Add tomatoes and flake in the salmon, ensuring to include all the oils from the packet. Cook for 2-3 minutes to warm through, then add lemon juice and season to taste.
- Stir through cooked pasta and divide between bowls. Top with dill sprigs and serve immediately.
