In a large bowl marinate smoked salmon with lemon juice and a pinch of salt and pepper for 30 minutes.
In a large skillet, over high heat add cooked fettucine and marinated salmon.
Add Vermont Crème Fraîche, and dill and cook for 5 minutes or until sauce is warm.
Divide pasta among 4 servings. Decorate with dill.
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- 4 oz smoked salmon, cut into thin strips
- 1 cup fresh lemon juice
- Salt, pepper
- 12 oz cooked fettucine or similar shaped pasta
- 1(8 oz) container
Vermont Crème Fraîche
- 1/4 cup fresh dill, chopped |
