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Recipe for :

Fettuccine with Smoked Salmon and Asparagus

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


8 to 9 oz dried egg fettuccine
1 lb asparagus, trimmed and cut diagonally into 1/2 inch pieces
1 cup heavy cream
1 tablespoon drained bottled horseradish
2 tablespoons chopped fresh dill
6 oz smoked salmon, cut into 1/2 inch wide ribbons

  • Cook pasta in a large pot of boiling salted water according to package instructions.
  • Add asparagus to pot for last 3 minutes of pasta-cooking time.
  • While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute.
  • Drain pasta and asparagus and add to cream mixture, tossing.
  • Gently toss in salmon and season with salt and pepper.


For a lighter sauce, you can replace 1/3 cup of the cream with an equal amount of the pasta cooking water

Serves 4

Martin James

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