Spirited Entertaining 2 - Great New Recipes using Manitoba Foods - Manitoba Agriculture, Food and Rural Initiatives

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August 2006

Spirited Entertaining 2: Great New Recipes Using Manitoba Foods

Pasta with Smoked Salmon, Vodka and Dill

maple_cafe_au_lait.jpg (8265 bytes)

There's nothing fishy about this pasta dish.

1/4 cup	(50 mL)	Butter
1 1/2 cups	(375 mL)	Whipping cream
2 tbsp	(30 mL)	vodka
8 oz	(250 g)	smoked salmon
		salt & pepper, to taste
2 tbsp	(30 mL)	chopped fresh dill
3/4 lb	(375 g)	fettuccine
1/2 cup	(125 mL)	grated Parmesan cheese
Melt butter in large deep frying pan. Add cream and gently bring to a boil. Add vodka, reduce heat and simmer 3 to 4 minutes or until sauce thickens slightly. Add smoked salmon, salt, pepper and dill. Remove from heat. Cook fettuccine until tender, drain well. Reheat sauce, add pasta and toss gently over low heat until sauce is thick and creamy. Sprinkle with Parmesan. Makes: 6 servings. Dairy Farmers of Manitoba www.milk.mb.ca Manitoba’s lakes, streams and rivers support more than 90 species of fish including pickerel, also known as walleye in the United States, as well as Lake Winnipeg Goldeye. Goldeye, a locally smoked specialty, can be used in recipes that call for smoked salmon.

Product Suggestion: Sterling Vineyards Vintners Collection Chardonnay. A mouth-filling chardonnay to round out the flavour. Visit www.liquormartsonline.com for more information.

Photo used with permission. All rights reserved. Manitoba Agriculture, Food and Rural Initiatives

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