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Creamy Fettuccine With Smoked Salmon, Cucumber And Capers

serves 4

Like a deconstructed tea sandwich, this surprising pasta dish combines crunchy cucumber with smoky salmon and rich cream. 

This recipe is part of Andrew Schloss's Sunday Dinners.


1 cup milk
2 cloves garlic, minced
1 cup ricotta cheese
1 cucumber, peeled deeded, and diced
1/2 teaspoon salt
3/4 pound fettuccine
1/4 cup olive oil
5 scallions, white parts only, sliced
1 clove garlic, minced
2 tablespoons capers, rinsed and drained
1 cup white wine
1 tablespoon chopped dill
1/4 pound smoked salmon


prep: 5 minutes
total: 30 minutes


large pot
deep skillet or large wok


1. Heat the milk and half the garlic in a pan until it reduces to about 1/2 cup. Remove from the heat. Add the remaining garlic and the ricotta cheese and stir until the mixture is smooth. Set aside.

2. Toss the cucumber with the salt and let stand for 10 minutes. Rinse, squeeze out excess moisture, and set aside. Meanwhile, boil a large pot of salted water and cook the fettuccine until al dente. Drain and set aside.

3. Heat the olive oil in a deep skillet or large wok and sauté the scallions, garlic and capers for 20 seconds, or until the scallions have softened. Add the wine and reduce to 1/3 its volume. Add the dill, cucumber and fettuccine and toss until the pasta is warmed through, about 3 minutes. Reduce heat to low, season with pepper, and toss in the ricotta cream and the smoked salmon.

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