Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large heavy skillet, bring the cream to the boil. cook, stirring constantly with a wire whisk (so the cream doesn't boil over) until the cream is very thick, about 8 minutes. cook the fettuccini in the boiling, salted water until done, but still firm to the bite. drain well. while the pasta is cooking, stir the salmon and cheese into the cream. cook over high heat for 2 to 3 minutes. add the drained fettuccini to the skillet. toss gently. serve with a grinding of fresh pepper over the top.

Target recipe: in a small saucepan, clarify butter by simmering over low heat. set aside, allowing milk solids to sink to bottom. pour off clear yellow liquid and reserve; discard white sediment. whisk together flours, baking powder, salt, egg, milk and 1 tablespoon clarified butter until smooth. heat 2 tablespoons clarified butter in a small skillet and drop batter in 1 tablespoon at a time. cook on medium-low heat until bubbles form on top side of blini, about 2 minutes. flip and cook until golden brown. repeat with remaining batter. place 1 piece of smoked salmon on top of each of the blini. add a dollop of creme fariche, a dill sprig and a sprinkling of salmon caviar, if desired. serve immediately.