Chef's recipe: Salmon yuzu pepper creamy fettuccine

November 14, 2018

As part of our Chefs focus feature we bring you a tasty recipe for Salmon yuzu pepper creamy fettuccine.

This recipe comes from Naoko, our friend, Japanese food artist and teacher over at Naoko's Kitchen is in Truro Cornwall, where she teaches authentic Japanese home style cooking and children’s baking.


  • 400g Fettuccine
  • 350g Salmon
  • 3 tsp Yuzu kosho
  • 3 stalks Fresh dill (chopped)
  • 2 pinch Sea salt
  • 150ml Double cream

<For topping>

  • Grilled salmon skin
  • Deep-fried lotus root

    1. Make the creamy pasta sauce
    Sprinkle one pinch of sea salt over the salmon and heat a butter on frypan. When all butter melt, add the salmon and cook throughly using a spatula on middle heat.

    Add the dill.
    Dissolve the yuzu pepper paste into the double cream well in a bowl and pour over to the frypan and mix well. Remove from the heat just before the double cream boil.

    2. Boil the fettuccine
    Meanwhile bring the decent amount of water with salt to the boil and add fettuccine. Boil until al dente. Drain the fettuccine remaining a couple of table spoon of boiled water.

    3. Coat the fettuccine with the sauce
    Plunge the fettuccine and boiled water into the frypan and turn on heat again to high heat. Combine the fettuccine and sauce swiftly and serve.

    <Tips for cooking>

    #1. Quick cooking
    Once the pasta is boiled, try to combine with sauce as soon as possible, otherwise the pasta lose the nice texture.

    #2. Layer foods to add height
    Adding height to a dish can take it from ordinary to stunning and more professional. Swirling the pasta using spoon and fork makes you easier to make a height.

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