| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Pasta*, Main course, Fish*, Quick dishe | 2 | Servings | |
INGREDIENTS
| 6 | oz | Angel hair pasta |
| 1/2 | c | Whipping cream |
| 1/2 | c | Milk; * |
| 1/4 | c | Chopped fresh dill |
| 1/4 | c | Chopped green onions |
| 1 1/2 | tb | Capers; drained |
| 1 | ts | Grated lemon peel |
| 4 | oz | Thinly sliced smoked salmon; cut into thin strips |
INSTRUCTIONS
* 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 <[email protected]> on Dec 11, 1997
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