The Food and Booze Logs

Cold smoked salmon in a creamy sauce with added capers, all entwined with some fettucine. A delicious restaurant quality dish with practically no effort.

For two to three you’ll need 230 g cold smoked salmon, 2 cloves of garlic, 2 tbsps capers, 2 dl cream, olive oil, fettucine, salt and black pepper.

Heat and salt the water for the fettucine. Boil and drain the pasta, timing it so the pasta and sauce are done within minutes of each other. Pour some olive oil into the pasta and toss.

While the pasta water is heating, heat some olive oil in a skillet on high. Fry the salmon a few minutes on both sides, enough to brown it.

Add the pressed garlic to the pan, heating it quickly, then add the cream, lower the heat to medium and let simmer a few minutes. If the salmon was in a larger block, divide it into smaller pieces with a fork or spatula.

Add the capers and ground black pepper to taste and let simmer a few minutes more.

When the sauce has thickened slightly and been infused with the taste of the smoked salmon, remove it from the heat and pour over the fettucine. Toss the pasta to mix the sauce evenly.

Divide the pasta and salmon on plates, and optionally, top with some grated Parmesan cheese.

List of ingredients

• Cold smoked salmon
• Garlic
• Capers
• Cream
• Olive oil
• Fettucine
• Salt
• Black pepper
• Parmesan cheese as topping (optional)

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