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Fettuccine with Smoked Salmon

Russ Myers


A pleasing combination of fettuccine, salmon, and pecans in a mouth-watering cream sauce.

★★★★★ 2 votes
8 servings
Stove Top


4 oz. cream cheese
4 Tbs. butter
1 Tbs. minced garlic
one 12-oz. can evaporated milk
1/2 tsp. black pepper
1/4 tsp. salt
1 C. Parmesan cheese, finely grated
1 lb. fettuccine
1 C. frozen small peas
3 oz. smoked salmon, chopped
1 1/2 C. toasted pecan halves, coarsely chopped


1In the top of a double boiler, combine cream cheese and butter. Heat to melting, stirring occasionally. Add garlic and whisk mixture until blended. Whisk in evaporated milk, pepper, and salt until blended. Stir in 1/2 cup Parmesan cheese and set aside. Cook fettuccine in salted water according to package directions. During the last two minutes of cooking, add peas to boiling pasta water in pot. Drain fettuccine and peas; toss with reserved sauce. Add half the salmon and pecans, mixing gently. Serve immediately, topping each portion with a sprinkling of remaining salmon and pecans mixture.

About this Recipe

Course/Dish: Fish, Pasta
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom