Stove Top Smoker Fettuccine With Smoked Salmon, Peas, and Leeks

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“From the cookbook, "Smokin".”

Ingredients Nutrition


  1. Smoke the salmon using alder, cherry or maple wood (see related recipe), and cool to room temperature. This can be done up to two days in advance. Remove any skin and shred the salmon coarsely, keeping an eye out for bones as you go. Set aside.
  2. Bring a large pot of salted water to a boil over high heat.
  3. Meanwhile, heat the olive oil in a medium skillet over medium heat. Stir in the leeks and peas, cover the skillet and cook, stirring often, until the leeks are tender, about 8 minutes. Stir in the tomato paste and cook, stirring until you can smell it. Pour in the broth and cream, raise the heat to high and bring to a boil. Stir in the tarragon and adjust the heat so the sauce is at a gentle boil and cook until reduced by about half.
  4. While the sauce is cooking, stir the fettuccine into the boiling water. Cook, stirring occasionally, until the fettuccine is al dente, about 9 minutes. If the sauce is finished before the pasta is cooked, turn off the heat under the sauce and let it stand.
  5. Ladle off and reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Slide the fettuccine back into the pot and place the pot over medium-low heat. Scrape in the sauce with a rubber spatula and add the parsley and salmon. Bring to a gentle.
  6. boil, season with pepper and, if necessary, salt. Cook until the salmon is heated through and.
  7. there is just enough lightly thickened sauce to generously coat the pasta. If the pasta looks
  8. too dry, stir in some of the reserved pasta cooking water about 1 tablespoon at a time.
  9. Serve in warm bowls or on a warm platter.

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