Name: Fettuccine with creamy salmon and dill sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 375 gram fettuccine pasta; 1/2 cup (120g) light sour cream; 2 tablespoon lemon juice; 415 gram can red salmon, drained; 1 small_piece (100g) red onion, sliced thinly; 1/4 cup fresh dill, loosely packed; 2 tablespoon drained small capers; 1 tablespoon grated lemon rind

Ingredients

375 gram fettuccine pasta

1/2 cup (120g) light sour cream

2 tablespoon lemon juice

415 gram can red salmon, drained

1 small_piece (100g) red onion, sliced thinly

1/4 cup fresh dill, loosely packed

2 tablespoon drained small capers

1 tablespoon grated lemon rind

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until tender, drain.

2.Meanwhile, combine sour cream and lemon juice in small bowl. Break the salmon into chunks.

3.Toss hot pasta with sour cream mixture, salmon, onion, dill and capers until combined. Serve topped with lemon rind.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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