Fettucine with hot-smoked salmon, asparagus and dill

Fettucine with hot-smoked salmon, asparagus and dill

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  • 4
  • Easy
  • Fat conscious Pescatarian
  • 15 minutes
  • 15 minutes
  • Winter’s Drift Sauvignon Blanc 2011


  • 170 g thin asparagus, trimmed and chopped
  • 1 T olive oil
  • 250 g fresh fettucine, cooked al dente
  • 120 g hot-smoked pepper, mustard and dill salmon flakes
  • 100 g soft goat’s cheese (chevin), crumbled
  • Sea salt and freshly ground black pepper, to taste
  • Fresh dill sprigs, for sprinkling
  • For the sauce:
  • 1 cup vegetable stock
  • 1/2 cup crème fraîche
  • 25 g dill, chopped
  • 1 clove garlic, crushed
  • 1 lemon, zested

Cooking Instructions

Stir-fry the asparagus in the olive oil until just cooked and bright green. Set aside.

Mix the sauce with the drained pasta (reserve some of the pasta water). Add the salmon, asparagus and goat’s cheese. Season to taste.

If necessary, loosen with a little pasta water. Serve immediately sprinkled with dill.

To make the sauce, blend the stock, crème fraîche, dill, garlic and lemon zest, then transfer to a saucepan and gently simmer for a few minutes until warm.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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