Total cooking time: 45 min.            Serves 4-6

Ingredients

  • 500g (1 lb) Fettucineor other pasta
  • 250g (8 oz) smoked salmon, roughly cut up
  • 500ml  heavy 35% cream
  • Salt and pepper to taste
  • 1 side salmon (cut into 4 equal pieces)


Marinade

  • 1/4 cup maple whisky
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 clove garlic, minced
  • 2 green onions, minced
  • 1 teaspoon paprika
  • salt and freshly ground black pepper

 

Directions

1.       After lighting the coals, and soaking the cedar plank, wipe the board dry and then paint some of the marinade over one side of the cedar plank.

2.       Place the plank on the smoker set to 350°F, and let it heat up until it starts to smoke. Lay the salmon on the board, close the lid, and let it smoke for about 25 minutes. Once cooked, roughly break into pieces for the pasta dish.

3.       While your salmon is smoking - Cook your pasta al dente in well-salted boiling water.

4.       Meanwhile, melt some butter in a skillet, then add heavy cream and roughly cut up smoked salmon. Simmer until the cream has reduced to a saucy consistency and the salmon has imparted its wonderful flavor to the cream.

5.       Add your cooked fettuccine and the planked salmon pieces to the sauce and toss. Add a bit more cream if need be, making sure that the pasta still 'flows' rather loosely—if using fresh pasta, remember it  tends to absorb its sauce quickly, and creamy ones even more quickly.

6.       Serve your Smoked Salmon Fettuccine right away and top with thinly sliced red onions and a few capers, top with dill leaves.  Pasta should be served and eaten hot, especially this one. Delicious!

 

©2015 Recipe by BBQ Naz Cavallaro, Resident Chef for Broil King.
Used with permission. 
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