directions
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1
In a saucepan, melt 2 tablespoons of the butter
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2
Saute the shallots over low heat for 2 to 3 minutes
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3
Add the cream and freshly ground pepper and con- tinue to simmer until the cream is reduced to about half
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4
Meanwhile, cook pasta until al dente
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5
Drain, return to the warm pan and toss with the remain- ing 1 tablespoon of butter. When the cream is reduced, stir in the pesto and the sliced smoked salmon. Divide the pasta among 6 warm plates and spoon the salmon cream sauce over the noodles
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6
Garnish with fresh tarragon sprigs
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7
Serves 4 to 6.
Tarragon Cream Salmon With Pasta
ingredients
- 1 pound dry or 1 load of fresh fettuccine
- 3 tablespoons butter
- 6 tablespoons thinly sliced shallots
- 1-1/2 cups heavy cream
- freshly ground pepper to taste
- 1/3 cup Tarragon Cream Pesto (page 44)
- 1/2 pound smoked Norwegian salmon,
- julienne-sliced in 1/4-inch strips
- fresh tarragon sprigs for garnish