From the kitchen of: The Junior League of Norfolk-Virginia Beach, Inc's Toast to Tidewater: Celebrating Virginia's Finest Foods & Beverages

Wine Pairing: Horton Vineyards 2006 Viognier

Surfside Smoked Salmon Fettuccini

Ingredients:

1 onion, chopped
6 cloves garlic, chopped
2 tbsp olive oil
2 tsp fresh tarragon, chopped
8 oz sliced smoked salmon
1 cup dry sherry
2 tbsp flour
1 1/2 cups light cream
12 oz fettuccini, cooked and drained1
tbsp caviar, optional

Directions:

1. Cook onion and garlic in olive oil over low heat until soft, approximately 10 minutes.
2. Stir in tarragon, salmon, and dry sherry; bring to a boil.
3. Reduce heat; simmer until liquid is reduced in volume by half, approximately five minutes.
4. Mix flour and cream together; add to pan slowly; simmer over low heat until warm.
5. Serve over warm fettuccini. For an elegant finish, sprinkle caviar over top.
Serves 6.