2 tablespoons butter
3/4 cup sweet onion, like Vidalia or Walla-Walla, shallots will work as well
8 ounces smoked salmon, flaked
1 cup cream
1 shot of vodka, or a squeeze of lemon
1 large bunch of dill, de-stemmed and chopped
1 lb dried fettuccine
Make the salmon vodka sauce:
In a large pan, over medium heat, melt the butter and then sauté the onion until soft. Add the salmon and cream and gently heat until the cream is infused and slightly thickened. Add vodka, or a squeeze of lemon if you prefer. Add dill, reserving some for garnish.
Assemble the dish:
Cook the pasta in plenty of water until it is al dente. Consider not adding salt to the water, since the salmon sauce may be on the salty side. Gently toss the pasta in the warm sauce and voila! Garnish with dill and serve.