Yield: 3 servings
Measure | Ingredient |
---|---|
6 \N | To 8 scallions, cut into 1/4-inch pieces |
1 tablespoon | Butter |
⅓ pounds | Smoked salmon, cut into 1/2-inch pieces |
1 cup | Light cream |
2 \N | To 3 tbsp chopped fresh dill |
½ pounds | Spinach fettucine, cooked as package directs |
Saute scallions in butter for 2 to 3 minutes. Lower heat and add smoked salmon and cream. Stir and heat gently (do not boil) for about 5 minutes. Add dill. Serve immediately over hot pasta; garnish with dill sprigs.
Makes 3 to 4 servings.
From: Steve Herrick
Source: [Yankee Magazine's Second Great Annual New England Cook-Off Cookbook]