Smoked Salmon and Salmon Roe Fettuccine Recipe

Name: Smoked Salmon and Salmon Roe Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pine nuts; 2 cups broccoli florets; 1 cup thinly sliced fennel bulb; 12 ounces dried fettuccine noodles; 2 tablespoons extra-virgin olive oil; 3 tablespoons unsalted butter; 1/2 cup thinly sliced red onion; Pinch each of salt and pepper; 6 ounces sliced smoked salmon, cut into bite-size pieces; 8 cherry tomatoes, quartered; 1/4 cup chopped chives (2-inch lengths); 16 (2-inch-long) Parmesan shavings (use a vegetable peeler on a block of Parmesan); 2 tablespoons salmon roe caviar

Servings: persons

1/4 cup pine nuts
2 cups broccoli florets
1 cup thinly sliced fennel bulb
12 ounces dried fettuccine noodles
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1/2 cup thinly sliced red onion
Pinch each of salt and pepper
6 ounces sliced smoked salmon, cut into bite-size pieces
8 cherry tomatoes, quartered
1/4 cup chopped chives (2-inch lengths)
16 (2-inch-long) Parmesan shavings (use a vegetable peeler on a block of Parmesan)
2 tablespoons salmon roe caviar

1
Preheat the oven to 350F.
2
Spread the pine nuts on a baking sheet and roast in the oven until lightly toasted, about 5 minutes.
3
Set aside.
4
Prepare an ice bath and place a large pot of salted water over high heat.
5
When the water reaches a boil, add the broccoli and fennel and cook for 1 minute.
6
Remove the vegetables with a slotted spoon (dont drain the water), and submerge them in the ice bath for 30 seconds.
7
Remove the vegetables from the water and pat them dry with a paper towel.
8
Set aside.
9
Bring the same pot of water to a boil again.
10
Add the fettuccine noodles and cook, following package instructions.
11
Drain well and set aside.
12
Heat a large saute pan over medium heat.
13
Add the olive oil and butter.
14
Once the butter has melted, stir in the onion and cook for 30 seconds, then add the cooked broccoli and fennel.
15
Saute the vegetables for 2 minutes, then increase the heat to high and mix in the cooked pasta.
16
Cook for 1 minute longer, stirring frequently, then turn off the heat and season with the salt and pepper.
17
To serve, divide the pasta and vegetables among 4 plates.
18
Top each with one-fourth of the smoked salmon, followed by the cherry tomatoes, chives, Parmesan shavings, toasted pine nuts, and salmon roe.

2475

kcal

Calories

150

Fat

100

Carbs

181

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup pine nuts, 2 cups broccoli florets, 1 cup thinly sliced fennel bulb, 12 ounces dried fettuccine noodles, and more.

Yes, Smoked Salmon and Salmon Roe Fettuccine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Salmon and Salmon Roe Fettuccine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions