Pasta entree features ingredients used for bagel and lox
B.C. cold smoked sockeye salmon is a splendid food and a modest amount can lift a dish to tasty heights. That was certainly the case with today’s recipe, where about 100 grams of it added to fettuccini made it look and taste luxurious.
Cold-smoked sockeye salmon, sometimes labelled lox, although the latter is made using a different process, is made by smoking brined fillets of the fish at cool temperatures, around 21 C to 32 C, which helps to preserve the salmon’s rich colour. This type of smoked salmon looks almost raw and has an appealing silky texture when sliced.
The fettuccini recipe serves two but could be doubled and made in a very large skillet if you require four servings of it. Add the cream cheese and milk to the skillet and cook and stir until cream cheese melts and is blended well with the milk. Mix in the lemon juice, season this sauce with salt and pepper, and then remove from the heat and cover.
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