6 (6 oz.) salmon fillets
4 oz. cream cheese
4 oz. Asiago Parmesan cheese
4 oz. Havarti cheese with dill
4 tbsp. butter
2 chopped shallots
1 c. dry white wine
White pepper to taste
Fresh dill
1 lb. fettuccine pasta

Cut a pocket in each salmon fillet. Mix three cheeses together and stuff each fillet with 2 ounces of the cheese mixture. Saute the chopped shallots in the butter and pour into a baking dish. Arrange the salmon fillets on top of the shallots and pour the wine over the salmon. Bake for twenty minutes or until the salmon is done. Toss the cooked pasta with the juices from the baking pan and place a bed of pasta on each of six plates. Top with salmon and garnish with fresh dill.