Prep 10 mins
Cook 10 mins
Adapted from Taste of Summer. This makes enough sauce for 400g fettuccine
- 100 g hot smoked salmon
- 2 cups unsweetened natural yoghurt
- 1 tablespoon whole grain mustard
- 2 tablespoons fresh dill, chopped
- Remove skin from salmon and break flesh into chunks.
- Mix salmon, yoghurt, mustard and chopped dill together in a saucepan.
- Bring almost to the boil.
- Serve over cooked fettuccine.