Newsgroups: rec.food.recipes Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!pull-feed.internetmci.com!newsfeed.internetmci.com!usenet.logical.net!node2.frontiernet.net!laslo.netnet.net!news.sprintlink.net!news-dc-5.sprintlink.net!newsxfer3.itd.umich.edu!news1.best.com!miwok!taunix!arlene From: Strawberry Girl Subject: Creamy Smoked Salmon and Dijon Pasta Sender: arlene@taranto.com (none) Message-ID: Approved: arlene@taranto.com Date: Wed, 12 Mar 1997 05:37:59 GMT Reply-To: Strawberry Girl Organization: Taranto & Associates, Inc. Followup-To: poster Lines: 46 Creamy Smoked Salmon and Dijon Pasta Source: The New Chatelaine Cookbook 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 (I use no fat with= success) 1 tbsp Dijon mustard freshly ground white pepper (I use black, it doesn't look as pretty but= does the job) 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. Per Serving: 191 calories, 8.5 g protein, 13.3 g carbohydrates, 16.5 g fat, 46.9 mg calcium, 1 mg iron, 0.05 g fiber. Christine casmith@interlog.com rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions go to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.