Smoked Salmon with Fettuccine in Cream Sauce
Makes 6 servings.
1/4 cup olive oil
2 cups fettuccine
4 cups chicken broth
3/4 tsp. salt
1/4 tsp. white pepper
1 tsp. dried thyme
3 Tbs. butter, cut into small pieces
1/2 cup sour cream or yogurt
1 pound smoked salmon, trout, or whitefish, separated into bite-size
2 green onions, chopped
1/3 cup freshly grated Parmesan or Fontinella cheese
In a pressure cooker, heat oil. Add fettuccine, broth, salt,
pepper, and thyme. Secure lid. Over high heat, develop steam to
high pressure. Reduce heat to maintain pressure and cook 8 minutes.
Release pressure according to manufacturer's directions. Remove
Drain fettuccine through a colander and place in a pasta bowl.
Toss with butter and sour cream. Add fish and green onions, tossing
gently until mixed. Sprinkle with cheese.