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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 ounces (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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