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LOCATION: Recipes >> Pasta >> Creamy Smoked Salmon and Dijon Pasta

Print this Recipe    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
bite-size pieces and slice the green onions; set aside. Whisk the
sour cream, Dijon and pepper into the sauted 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
sour cream.

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