Name: Pasta With Salmon Sauce (Denmark)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 lb fettuccine; 2 tablespoons flour; 2 tablespoons butter; 3 cups milk; 4 ounces cream cheese; 1 (7 1/2 ounce) can salmon, drained; 2 tablespoons dill, fresh, chopped; 1 dash salt; 1 dash white pepper

2

Recipe by Acerast

3

People talking

Join In Now Join the conversation!

Pasta With Salmon Sauce (Denmark) created by allya_rachel

My dear SIL has traveled the world and collected many wonderful recipes. Here is a simple recipe that was shared with her by a Danish cook.

Ready In:: 30mins
Serves:
Units:

3

People talking

Join In Now Join the conversation!

ingredients

1 lb fettuccine
2 tablespoons flour
2 tablespoons butter
3 cups milk
4 ounces cream cheese
1 (7 1/2 ounce) can salmon, drained
2 tablespoons dill, fresh, chopped
1 dash salt
1 dash white pepper

directions

Cook pasta al dente, according to package instructions.
In a medium saucepan melt butter over medium heat.
Add flour, stirring until smooth.
Add milk slowly, stirring constantly until it is boiling.
Remove from heat and add cream cheese.
Return to medium heat, stirring until cheese is melted.
Stir in salmon and dill.
Add salt and pepper to taste.
Toss with fettuccine and serve.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Acerast

Contributor

@Acerast

Contributor

"My dear SIL has traveled the world and collected many wonderful recipes. Here is a simple recipe that was shared with her by a Danish cook."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by choco chip

11/15/2012

After reading the other review I decided to try just 1 1/4 Cups of milk. It was a bit thick so I think next time I'll increase the milk to about 1 1/2 to 2 Cups, that should be about right. It would seem that 3 Cups would be too much milk. But if 1 1/2 to 2 Cups isn't enough I'll increase it to 3. I also didn't have fresh dill so I used about 3/4 Tbls of dried dill. I also made sure to pick out all of the skin and bones that I could find from the salmon. All in all this was very good. I will make it again.

Reply
photo by allya_rachel

12/27/2010

Reply
review by Chef Dudo

4/11/2010

Are you sure it should be 3 cups of milk? I made it and the sauce never thickened, it just stayed fluid milk, not even after I added the cream cheese. Unfortunately I had to discard the sauce. My guess is that it should be 3dl (that is 300 milliliters, about 11/4 cup) instead, especially since you mention that the recipe was shared by a Danish cook. A pity, I had been looking forward to this salmon sauce. Thanks for posting.

Reply
creation by Acerast

6/17/2007

My dear SIL has traveled the world and collected many wonderful recipes. Here is a simple recipe that was shared with her by a Danish cook.