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

Name: Stove Top Smoker Fettuccine With Smoked Salmon, Peas, and Leeks
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 16 ounces smoked salmon fillets or 16 ounces steaks; kosher salt; 3 tablespoons olive oil or 3 tablespoons unsalted butter; 2 medium leeks, white and light green part only, cleaned, and sliced 1/2-inch thick; 1 cup frozen baby peas, defrosted and drained; 1 tablespoon tomato paste; 1/2 cup reduced-sodium chicken broth; 1/2 cup heavy cream; 2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried tarragon; 12 ounces fettuccine (3/4 of a 1 pound package); 3 tablespoons chopped flat leaf parsley or 3 tablespoons chives; fresh ground black pepper

Submitted by TxGriffLover

"From the cookbook, "Smokin"."

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Ready In:: 45mins
Ingredients:: 12
Serves:: 4

ingredients

16 ounces smoked salmon fillets or 16 ounces steaks
kosher salt
3 tablespoons olive oil or 3 tablespoons unsalted butter
2 medium leeks, white and light green part only, cleaned, and sliced 1/2-inch thick
1 cup frozen baby peas, defrosted and drained
1 tablespoon tomato paste
¹⁄₂ cup reduced-sodium chicken broth
¹⁄₂ cup heavy cream
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried tarragon
12 ounces fettuccine (3/4 of a 1 pound package)
3 tablespoons chopped flat leaf parsley or 3 tablespoons chives
fresh ground black pepper

directions

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.
Bring a large pot of salted water to a boil over high heat.
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.
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.
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.
boil, season with pepper and, if necessary, salt. Cook until the salmon is heated through and.
there is just enough lightly thickened sauce to generously coat the pasta. If the pasta looks
too dry, stir in some of the reserved pasta cooking water about 1 tablespoon at a time.
Serve in warm bowls or on a warm platter.

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RECIPE SUBMITTED BY

TxGriffLover

Fort Worth, TX

I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue or our main rescue site at http://brusselsgriffonrescue.org <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://www.recipezaar.com/members/home/79877/hklogosm.jpg"> ZWT5 was my first, and I loved it. We had a great team. <img src="http://www.recipezaar.com/members/home/79877/hkban.jpg"> My current ZWT5 team banner for the first leg. <img src="http://www.recipezaar.com/members/home/79877/HKBIKE2.jpg"> We started out nice! A Hell's Kitchen Angel's graphic I made for our second leg. Things started to heat up! <img src="http://www.recipezaar.com/members/home/79877/hkbanknives.jpg"> By the end, we were HOT! The banner for our last leg with all our team members! What a blast! <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/potluckpbanner.jpg" border="0" alt="Photobucket"><img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg">

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