Smoke your Salmon to a flakey stage with light smoke
Shred one pound
One pound of fettuccini al dente (less time than the box recommends)
2 Shallots minced
2 T Dill Weed
2 Cloves fresh garlic minced
2 T Capers
1 Sweet Roasted Red Pepper (can roast in 2nd stage of smoking salmon)
1 Whole Lemon juiced
1 t Lemon zest
1 Pint heavy Whipping Cream
2 C grated Parmigiano-Reggiano
1 C Ricotta cheese
Salt and white pepper to taste
3 T EVOO
In a large skillet on medium heat, place oil, shallots, garlic and capers. Stirring frequently so not to burn. Add lemon juice and red pepper slices. Now add cream and increase heat. Simmer 2 minutes scraping pan often. Add lemon zest, dill weed, 1 C Parmigiano and Ricotta, saving one cup Parmigiano for topping.
Reduce heat to low and stir to blend the cheeses. Add enough fettuccini to satisfaction. Gently fold in Salmon so not to mash.
A favorite vegetable may be added for a custom touch.
Salt and white pepper to taste.
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