Creamy smoked salmon with fettuccine

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10 min


4 main-course servings or 8 appetizer servings

* PLUS Cooking time: 8 minutes
Creamy smoked salmon with fettuccine

Andreas Trauttmansdorff


  • 500-g pkg linguine or fettuccine pasta
  • 227-g pkg imitation crab
  • 85-g pkg smoked salmon , 4 or 5 slices
  • 435-mL jar alfredo sauce
  • 1/3 cup vodka , or white wine
  • 1/4 tsp ground nutmeg
  • 1/2 cup coarsely chopped fresh dill
  • 1/2 to 1 cup milk , optional


  • Bring a large saucepan of water to a boil over high heat. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, slice crab into chunks and salmon into thick strips.
  • Pour alfredo sauce into a large saucepan set over medium heat. Stir frequently until sauce is hot. Stir in crab, vodka and nutmeg. If noodles aren’t ready yet, reduce heat to low and cover to keep warm.
  • When pasta is cooked, drain well, then add to sauce in pan. Stir in salmon and dill until evenly mixed. If sauce is too thick, gently stir in milk, 1/4 cup (50 mL) at a time. Stir until warmed through, 1 to 2 more minutes. Serve in large pasta bowls.

Nutrition (per serving)

  • Calories
  • 777,
  • Protein
  • 29.7 g,
  • Carbohydrates
  • 104.4 g,
  • Fat
  • 22.1 g,
  • Fibre
  • 5.3 g,
  • Sodium
  • 1860 mg.

Surprise! These show-stopping noodles can be made in less than 20 minutes. The trick is to start with a bottle of alfredo sauce. After cooking the noodles, all you have to do is assemble the dish.