Fettuccine with Smoked Salmon
1 package (16-oz) Fettuccine
1/4 pound shallots, finely minced
4 tablespoons butter
1 cup sour cream
1/2 cup finely chopped red onion
1/2 cup coarsely chopped fresh dill
4 sprigs fresh dill
1/4 cup Capers, drained
2 tablespoons lemon juice
1 1/2 teaspoons grated lemon peel
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 pound smoked salmon, cut into 1/2 inch strips
Cook fettuccine according to package directions; cover and keep warm. In a saucepan
sauté shallots in butter over low-medium heat, stirring often, until
soft and fragrant (5 to 7 minutes). Stir in sour cream, red onion, chopped dill
(reserve sprigs for garnish), capers, lemon juice, lemon peel, pepper; heat
thoroughly. Season with salt. Toss reserved fettuccine with sauce. Transfer
to a large nerving platter or individual bowls. Arrange smoked salmon strips
on top; garnish with lemon wedges and dill sprigs. Serve hot. Serving Size:
4.