Last week I posted a recipe for prawn spaghetti. This is another of my favourite pasta dishes which is quick and easy to make and always pleases. I would have no reservations about serving this at a dinner party, people always ask for the recipe when they taste it and are blown away when I tell them how easy it is. The basis of the sauce is much the same as for the prawn spaghetti; a white wine reduction with shallots, lemon juice and capers, but with cream. While the prawn spaghetti is more of a summery dish, the simple addition of cream transforms the smoked salmon fettuccine into a rich and hearty pasta best enjoyed when it is cold outside.
I use (responsibly sourced) smoked salmon trimmings for this pasta. You could use a higher grade of smoked salmon, but I think it is wasted on such a dish. There is nothing wrong with smoked salmon trimmings, as the fish fanatics online shop explain, “The flavour is just as good as our other Smoked Salmon products but cheaper per kilo as it's not in perfect slices." When you buy a smoked salmon dip, it is almost certain they are made from these and by purchasing them you can feel good about doing your little bit for the environment by using bits that would otherwise be wasted.