4 oz smoked salmon, cut into thin strips
1 cup fresh lemon juice
12 oz cooked fettucine or similar shaped pasta
1(8 oz) container of Vermont Crème Fraîche
1/4 cup fresh dill, chopped
In a large bowl marinate smoked salmon with lemon juice and a pinch of salt and pepper for 30 minutes.
In a large skillet, over high heat add cooked fettucine and marinated salmon.
Add Vermont Crème Fraîche, and dill and cook for 5 minutes or until sauce is warm.
Divide pasta among 4 servings. Decorate with dill
Preparation: 15 min,
Cooking: 10 min