Thanksgiving, our national celebration of gluttony, is just a few weeks away. What are you going to bring to the family potluck? Mashed potatoes? Jello salad? Nut mix? C’mon, you’re an Oregonian… bring salmon! Drew’s recipe this month makes sure your salmon will be the dish everyone’s requesting next year…
Ingredients: 
- 10 oz smoked salmon
- ¾ of 1 cucumber
- 1 small bunch dill
- 1 2/3 cups crème fraiche
- 12 oz fresh tagliatelle
- 1 tbsp peanut oil
- 2 tbsp prepared horseradish
- Salt and black pepper
Preparation:
- Cut the salmon in long thin strips; set aside
- Peel the cucumber, leaving alternating strips of skin on it (running lengthwise) as a garnish; slice cucumber into thin rounds
- Remove the dill from the stems; reserve
- Place the crème fraiche in a heavy saucepan over medium heat. Heat until reduced by one-third; set aside
- Cook the pasta with the oil until al dente and drain; mix with crème fraiche and season with salt, pepper, horseradish, and dill
- Mix in the cucumber and stir; correct seasoning and allow mixture to warm over a low flame for 2 to 3 minutes
- Remove from heat; add salmon and mix
- Serves 6 as a rich first course, or serve with salad as a light supper dish
- 10 minutes preparation time, 5 minutes cooking time
