Recipe courtesy of Keith Neubert
Print
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
2 servings
Level:
Easy
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 1 (4 ounce) package smoked salmon
  • 2 teaspoons butter
  • 1 red onion, diced
  • 2 ounces single malt scotch (Glenlivet is recommended)
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh dill, chopped
  • 1 ounce diced tomato
  • 1 teaspoon black pepper
  • 1 (8 ounce) package dry fettuccini pasta

Directions

Watch how to make this recipe.

Heat 1 gallon of salted water and bring to a boil. Add pasta and cook until just done (al dente). In a saute pan, melt butter, but do not brown. Add onion and cook until soft. Add scotch and flame out. Add heavy cream and reduce until thickened slightly. Add mustard and dill. Add diced tomato to the warm cream and heat a little, but do not boil. Toss pasta and salmon gently, serve and garnish with parsley or dill.

Series: Man Kitchen Episode: Fettuccine with Smoked Salmon (Ep. 1)

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