sportsman fishing adventures limited



 




Fettuccine with Smoked Salmon

1 package (16-oz) Fettuccine
1/4 pound shallots, finely minced
4 tablespoons butter
1 cup sour cream
1/2 cup finely chopped red onion
1/2 cup coarsely chopped fresh dill
4 sprigs fresh dill
1/4 cup Capers, drained
2 tablespoons lemon juice
1 1/2 teaspoons grated lemon peel
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 pound smoked salmon, cut into 1/2 inch strips

Cook fettuccine according to package directions; cover and keep warm. In a saucepan sauté shallots in butter over low-medium heat, stirring often, until soft and fragrant (5 to 7 minutes). Stir in sour cream, red onion, chopped dill (reserve sprigs for garnish), capers, lemon juice, lemon peel, pepper; heat thoroughly. Season with salt. Toss reserved fettuccine with sauce. Transfer to a large nerving platter or individual bowls. Arrange smoked salmon strips on top; garnish with lemon wedges and dill sprigs. Serve hot. Serving Size: 4.



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