- Salt and pepper
- 12 ounces egg fettuccine pasta
- 8 ounces salmon fillet
- 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon poppy seeds
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1/4 cup dill, chopped
- 2 large eggs, hard-boiled and chopped
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
While the pasta is working, season the salmon with salt and pepper. In a large skillet, heat a drizzle of EVOO over medium-high heat. Add the salmon and cook until just opaque, about 6 minutes. Let cool, then discard the skin; flake the salmon into small pieces.
In the skillet, heat 1 tablespoon EVOO, 1 turn of the pan. Add the shallots and garlic and cook for 3 minutes. Stir in the poppy seeds for 1 minute, then pour in the wine and cook until slightly reduced, 1 minute. Stir in the cream, lower the heat to low and simmer until slightly thickened, about 2 minutes. Toss the pasta with the salmon, the sauce and the dill. Season with salt and pepper; top with the chopped eggs.