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Fettuccine With Lox, Horseradish And Chutzpah

pasta, salmon

1/4 pound fettuccine
3 tablespoons butter
1 tablespoon flour
1/2 cup dry white wine
1 cup light cream
1 tablespoon horseradish
1/4 cup finely chopped fresh dill; divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 pound sliced smoked salmon; cut into thin strips

Cook fettuccine in large amount of boiling salted water until tender; drain and return to pot. Meanwhile, melt butter in large frypan over medium heat. Sprinkle with flour and cook 1 minute, stirring constantly. Add wine and stir until blended. Gradually stir in cream; bring to a boil, stirring constantly. Cook for 3 minutes or until slightly thickened, stirring constantly. Add horseradish, 2 tablespoons dill, salt and pepper. Stir in smoked salmon. Add sauce to pasta and toss. Taste and adjust seasoning. Transfer to serving platter. Sprinkle with remaining dill. If it's asparagus season, steam a piggishly large amount to serve as a first course with a drizzle of extra virgin olive oil, a squeeze of fresh lemon juice and some chopped fresh herbs. Or put together a pretty wild-greens salad to serve on its own after the pasta.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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