Tagliatelle with Dill Cream Sauce, Smoked Salmon & Sour Cream
  • 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
  1. 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.
  2. In a separate bowl, combine sour cream and heavy cream and beat until light and fluffy.
  3. Remove skillet from heat, sprinkle with coarse black pepper and parmesean cheese.
  4. Divide pasta among 4 plates, top pasta with serving of salmon, top salmon with sour cream mixture and fresh dill sprigs.
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!