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Bumgarner Winery

Fettuccine & Smoked Salmon

Fettuccine & Smoked Salmon
Recipe Date:
February 2, 2023
Cook Time:
Imperial (US)
  • 1 cup chicken broth
  • 1 tbsp each grated lemon and orange peel
  • 3/4 lb fresh or dried fettuccine
  • 1 cup sour cream
  • 2 tbsps minced fresh dill
  • 1/3 lb smoked salmon, cut into bite sized pieces
  • dill sprigs and lemon wedges

Bring water for cooking pasta to a boil over high heat. While water heats, combine broth and lemon and orange peel in a 2- to 3-quart pan. Cover and bring to a boil over high heat. 3-4 minutes.

Add pasta to water. Cook until just tender to bite, 3 to 5 minutes for fresh or about 7 mines for dried. While pasta cooks, whisk sour cream into broth mixture until smooth; keep warm over low heat. 

Drain pasta well. Mix pata with sour cream mixture, minced dill, and salmon. Transfer to a serving bowl or individual plates. Garnish with dill springs and lemon wedges. 

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