Creamy Smoked Salmon & Dijon Pasta - cooking recipe

Ingredients

4 cups broad egg noodles or 4 cups shell noodles
1 tablespoon butter or 1 tablespoon oil
2 tablespoons shallots, finely chopped or 1 clove garlic, crushed, finely chopped
8 ounces smoked salmon (250 g)
4 whole green onions
1 cup sour cream (250-mL container) or 1 cup light sour cream ((250-mL container)(I use no fat with success))
1 tablespoon Dijon mustard
white pepper, Freshly ground (I use black, it doesn't look as pretty but does the job)

Preparation

Cook the pasta.
Drain but do not rinse. Meanwhile, heat the butter in a large frying pan.
Add the shallots and saute=E9 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 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.