Spring is Here!...Fettuccine With Smoked Salmon And Dill Sauce

 

 

 

 

Yes it's really here, finally...Spring!  The daffodils are blooming, the weeds are coming out and tonight we set our clocks forward to Daylight Savings Time.  Whoever thought of that is a genius!

 

 

 

 

 

We have spent the day laying mulch in the flower beds, cleaning around the azalea bushes, which were full of dead leaves, and spraying Roundup around the paths (and other places)  without my daughter knowing I am doing such a criminal enterprise.  Yes, she gets mad at me but I'm certainly not going to spend all my time digging up weeds where I don't need to.  I am a tired puppy and I hurt all over, but it feels good.  Nothing a couple of Tylenol and a vodka on the rocks, or two, can't cure.

 

 

I feel safer working in the garden now that I have Coco guarding the yard!

 

When the daffodils come out and the clock gets moved up one hour, it is time to think Spring and shelve all those comfort food cold weather recipes.  Good bye stews, goodbye braising, hello grills and welcome asparagus, strawberries and...you know the rest.

 

 

 

 

 

A couple of nights ago, in anticipation of a warm spell, we had this iconic Spring pasta.  Well, at least, iconic to me.  For some reason, when I think of Spring I think of salmon, smoked or otherwise.  It is a wonderful recipe for a midweek dinner or for a ladies lunch.  Your pick.

 

I used Spinach fettuccine but regular will do.  The cream sauce is light but nicely coats the pasta and salmon.  A teaspoon of grated lemon rind is the icing on the cake, a suggestion from my daughter.  I know you will enjoy it as much as we did.

 

 

 

 

 

FETTUCCINE WITH SMOKED SALMON AND DILL SAUCE

 Ingredients:

4 ounces thinly sliced smoked salmon or mild lox
2 tablespoons plus 2 teaspoons minced shallots
1/2 cup dry white wine
1 cup whipping cream
6 ounces fettuccine
2 tablespoons snipped fresh dill
Small sprigs of dill, for garnish
1 tsp. grated lemon rind

Procedure:

Cut the smoked salmon in lengthwise strips about two inches by three- eighths inch, cutting with the grain, so strips hold together better.

Combine the shallots and wine in a medium saucepan; bring to a boil. Cook over low heat about five minutes or until the liquid is reduced to about two tablespoons.

Stir in the cream, and return to a boil. Cook over medium heat about six minutes or until the sauce is thick enough to lightly coat a spoon.

Bring a large pot of water to a boil; add the pasta. Cook, uncovered, over high heat, separating strands occasionally with a fork, for 30 seconds to two minutes for fresh pasta or two to five minutes for dried, or until tender but firm to the bite. Drain well. Transfer to a heated platter.

Bring sauce to a boil. Remove it from heat and stir in the snipped dill. Pour the sauce over noodles and toss. Gently stir in the salmon, using a large fork. Add salt and pepper to taste (salt may not be needed, depending on the saltiness of the smoked salmon or lox). Garnish with dill sprigs, lemon rind and serve. Makes four servings.

Recipe adapted from Faye Levy Sensational Pasta
All photos Lindaraxa