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Print this Recipe    Salmon Pasta 02

Creamy Smoked Salmon and Dijon Pasta

4 cups broad egg or shell noodles
1 tbsp butter or oil
2 tbsp finely chopped shallots or 1 large crushed garlic clove
8 oz (250 g) smoked salmon
4 whole green onions
1 cup (250-mL container) regular or light sour cream
1 tbsp Dijon mustard
freshly ground white pepper

Cook the pasta. Drain but do not rinse.

Meanwhile, heat the butter in a large frying pan. Add the shallots
and saute for about 5 minutes. Meanwhile, cut the salmon into thin
bite-size pieces (I use thick bite sized pieces) and slice the
green onions; set aside. Then, whisk the sour cream, Dijon and
pepper into the sauteed shallots. Remove from the heat and
immediately stir into the drained cooked pasta. Add the salmon
and green onions and toss. Serve hot or as a cold pasta salad.
The flavour becomes fuller with a day's refrigeration. If it's
not creamy enough after being chilled, simply stir in more sourcream.

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