Fettuccine with Smoked Salmon

  • Courtesy of Keith Neubert

Total Time:
20 min
5 min
Inactive Prep:
15 min
2 servings


  • 1 (4 ounce) package smoked salmon
  • 2 teaspoons butter
  • 1 red onion, diced
  • 2 ounces single malt scotch (Glenlivet is recommended)
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh dill, chopped
  • 1 ounce diced tomato
  • 1 teaspoon black pepper
  • 1 (8 ounce) package dry fettuccini pasta


Heat 1 gallon of salted water and bring to a boil. Add pasta and cook until just done (al dente). In a saute pan, melt butter, but do not brown. Add onion and cook until soft. Add scotch and flame out. Add heavy cream and reduce until thickened slightly. Add mustard and dill. Add diced tomato to the warm cream and heat a little, but do not boil. Toss pasta and salmon gently, serve and garnish with parsley or dill.

Series: Man Kitchen
Episode: Fettuccine with Smoked Salmon (Ep. 1)