* Recipe says don't use low-fat or non-fat milk. I used 2% and it was fine.
Cook pasta in large pot of boiling salted water until just tender but still
firm to bite. Drain well; return to same pot.
Combine cream milk, dill, onions, capers, and lemon peel in heavy small
saucepan. Bring to boil over medium-high heat. Add sauce to pasta; toss to
coat. Add salmon and toss to combine. Season with S&P and serve.
Makes 2 servings; can be doubled (Bon Appetit, April 1996)
Recipe by: Epicurious web site
Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM> on Dec
11, 1997
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