Fettuccini with Salmon and ERU Creme de Brie


  • 100 grams ERU Crème de Brie
  • 200 grams fettuccini pasta
  • 1/2 zucchini
  • 1/2 onion, finely chopped
  • 2 cloves of garlic, pressed
  • 1 tbsp. olive oil
  • 4 sundried tomatoes
  • 400 grams smoked salmon


2 people
20 minutes
  • Bring a large pot of lightly salted water to a boil. Add the fettuccini pasta and cook until al dente, 8 to 10 minutes. Drain the pasta.
  • With a cheese slicer, mandolin, or vegetable peeler, slice the zucchini into thin ribbons.
  • Heat the olive oil in a saucepan over a low heat and gently sauté the chopped onion until soft.
  • Add the zucchini ribbons to the onion, stir while they cook.
  • Add the ERU Crème de Brie to the mixture, mix it well until all cheese has melted.
  • Drain the fettuccini well and add it to the mixture.
  • Cut the sundried tomatoes into small pieces and add them to the pasta.
  • Serve the pasta on deep plates, topped with slices of smoked salmon.