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Fettuccine With Salmon, Lentils, Mustard and Cream
serves 2-4
I tasted smoked salmon and mustard together for the first time at a small café in Paris -- the combination is delicious. A little cream and butter add richness, and the parsley makes everything taste bright. Add a squeeze of lemon at the end if you like.
1/2 pound fettuccine
1/2 cup cooked or canned lentils
1 tablespoon unsalted butter
1/3 pound cooked filet of salmon or 1/3 pound flaked canned salmon
2 tablespoons Dijon mustard
3 tablespoons heavy cream
1/4 cup chopped fresh parsley
prep: 20 minutes
total: 45 minutes
large pot
colander
large sauté pan
1. Bring a large pot of water and 2 teaspoons of salt to a boil. When the water boils, add the pasta and cook until it's al dente.
2. Meanwhile, if you're using canned lentils, rinse and drain them. Melt the butter in a large sauté pan over medium heat. When the foam subsides, add the lentils, salmon, mustard and cream. Bring the sauce to a gentle simmer.
3. Prep the parsley. Drain the pasta and add it to the sauce, along with the parsley. Toss to combine, and add salt and pepper to taste.
2. Meanwhile, if you're using canned lentils, rinse and drain them. Melt the butter in a large sauté pan over medium heat. When the foam subsides, add the lentils, salmon, mustard and cream. Bring the sauce to a gentle simmer.
3. Prep the parsley. Drain the pasta and add it to the sauce, along with the parsley. Toss to combine, and add salt and pepper to taste.
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