Pasture to Plate


Smoked Salmon Fettuccine

Be sure to use fresh smoked salmon for best results

Serves 4


  • 350g Oliana fettuccine
  • 1 tbs Oliana olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 cup chicken stock
  • 1 cup UHT thickened cream (ultra high temperature)
  • 2 tsp dried dill
  • 1 tbs drained capers
  • 200g smoked salmon, roughly chopped


Cook 350g dried fettuccine in a large saucepan of boiling, salted water according to packet instructions or until al dente. Drain and return the pasta to the pan.

Heat 1 tbs olive oil. Add 1 onion, chopped, and 2 garlic cloves, crushed, and cook until soft. Stir in 1 cup chicken stock, 1 cup UHT thickened cream and 2 tsp dried dill, until thickened.

Add the cream sauce, 1 tbs drained capers and 200g smoked salmon, roughly chopped, to the pasta and toss until well combined. Serve fettuccine immediately.