More Great Recipes: Main Dish

Tagliatelle with Dill Cream Sauce, Smoked Salmon & Sour Cream

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Member since 2006

Serves | Prep Time | Cook Time


2 T. butter
2 cloves crushed garlic
1/2 t. ground nutmeg
1/2 c. dry white whine, plus more to taste
1 c. whipping cream
1/4 c. chopped fresh dill or 2 t. dried dillweed
1 t. fresh lemon juice
12 oz. tagliatelle or linguine, freshly cooked
4 oz. smoked salmon, cut into thin strips
1/2 c. sour cream
1/2 c. heavy cream
shredded parmesean cheese
coarse black pepper to taste
lemon wedges

Melt butter in a skillet over medium heat. Sautee garlic with nutmeg until golden, add white wine and lower heat. Add cream and simmer until mixture thickens enough to coat a spoon, whisking occasionally, about 10 minutes. Whisk in dill and lemon juice. Add tagliatelle and toss to coat.

In a separate bowl, combine sour cream and heavy cream and beat until light and fluffy.

Remove skillet from heat, sprinkle with coarse black pepper and parmesean cheese.

Divide pasta among 4 plates, top pasta with serving of salmon, top salmon with sour cream mixture and fresh dill sprigs.

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This recipe was the main dish at the very first meeting of our supper club. It was inspired by a large quantity of salmon that was given to me by my work and several sauces that I researched online. Enjoy!

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