Smoked Salmon Fettuccine with Aquavit

Smoked Salmon Fettuccine with Aquavit

Serve: 6

  • 1/2 pound sliced smoked salmon. (Julienned the salmon)

  • 2 large or 3 medium fennel bulbs

  • 1 teaspoon caraway seed, toasted and ground

  • 2 cups homemade chicken stock or canned light, low-sodium chicken broth

  • 1/4 cup aquavit

  • 2 cups heavy cream

  • 2 tablespoons olive oil

  • 2 teaspoons kosher salt

  • 1 pound imported dried fettuccine

  • 3 tablespoons unsalted butter

  • Freshly ground pepper


  1. Fill a large pot with water, adding some olive oil and salt.

  2. Bring to boil at high heat.

  3. Add the pasta and cook for about 12 minutes.

  4. Drain the pasta and put on a plate.

  5. Trim off the stems and fennel fronds from the bulbs. Keep the fronds for garnish.

  6. Cut the bulbs into 1/4 inch dice.

  7. Melt the butter over medium heat in a large saute pan.

  8. Add the caraway seed and diced fennel into the pan and cook for about 5 minutes, stirring occasionally, until lightly caramelized.

  9. Pour in the chicken stock and continue cooking for about 10 minutes until the fennel is tender and has absorbed most of the stock.

  10. Raise the heat to high and carefully add the aquavit. (Be careful when pouring the aquavit. Keep away from the open flame.)

  11. Ignite the aquavit and cook off the alcohol for about 2 minutes.

  12. Reduce the heat to low and add the cream.

  13. Simmer gently until the sauce is slightly reduced, for another 8 minutes.

  14. Season to taste with salt and pepper.

  15. Pour the sauce on the pasta.

  16. Top with the smoked salmon and garnish with the reserved fennel fronds.

More about Smoked Salmon Recipes

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