Stove Top Smoker Fettuccine With Smoked Salmon, Peas, and Leeks - salmon

Method

• Smoke the salmon using alder, cherry or maple wood (see related recipe), and cool to room temperature.
• This can be done up to two days in advance.
• Remove any skin and shred the salmon coarsely, keeping an eye out for bones as you go.
• Set aside.
• Bring a large pot of salted water to a boil over high heat.
• Meanwhile, heat the olive oil in a medium skillet over medium heat.
• Stir in the leeks and peas, cover the skillet and cook, stirring often, until the leeks are tender, about 8 minutes.
• Stir in the tomato paste and cook, stirring until you can smell it.
• Pour in the broth and cream, raise the heat to high and bring to a boil.
• Stir in the tarragon and adjust the heat so the sauce is at a gentle boil and cook until reduced by about half.
• While the sauce is cooking, stir the fettuccine into the boiling water.
• Cook, stirring occasionally, until the fettuccine is al dente, about 9 minutes.
• If the sauce is finished before the pasta is cooked, turn off the heat under the sauce and let it stand.
• Ladle off and reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
• Slide the fettuccine back into the pot and place the pot over medium-low heat.
• Scrape in the sauce with a rubber spatula and add the parsley and salmon.
• Bring to a gentle.
• boil, season with pepper and, if necessary, salt.
• Cook until the salmon is heated through and.
• there is just enough lightly thickened sauce to generously coat the pasta.
• If the pasta looks
• too dry, stir in some of the reserved pasta cooking water about 1 tablespoon at a time.
• Serve in warm bowls or on a warm platter.