Fettuccine With Salmon, Lentils, Mustard and Cream
serves 2-4
Recipe from cookthink
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.
ingredients
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
timer
prep: 20 minutes
total: 45 minutes
tools
large pot
colander
large sauté pan
instructions
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.
