Lord, this pasta is good. I just finished my serving and am already itching for another bowl. Reminiscent of everyone’s favorite brunch, lox and bagels, this pasta pairs creamy sauce with salty, smoky salmon. The recipe is perfect for a hurried weeknight, since it requires minimal cooking. Prepare the sauce while the water for the pasta is boiling and viola.
When buying your salmon, make sure you select wild, sustainably caught salmon. Farmed Atlantic salmon depletes wild fish stocks while releasing waste directly into the ocean. Click here for more helpful information.
12 oz. fettucine (fresh works beautifully here)
4 oz. smoked salmon, sliced into slivers
2 tbs. dill, chopped with a few sprigs reserved
1 small bunch chives, minced
1 cup sour cream
1/2 cup greek yogurt
1/2 tbs. garlic power
1/2 tbs. sea salt
1 tbs. olive oil
Freshly ground pepper to taste
1. Fill medium pot 3/4 of the way with water. Salt generously and bring to boil.
2. While water is boiling, combine sour cream, yogurt, herbs and seasonings together in a medium bowl.
3. When water is boiling, add pasta. Stir to remove any clumps and lower heat to simmer.
4. Ladle spoonful of water into sour cream mixture and stir till smooth.
5. When pasta is done, drain and toss will olive oil.
6. Let pasta cool for a moment, then combine with sauce. Season with pepper and stir in salmon.
7. Spoon into bowl then top with reserved dill.