Smoked salmon tossed in a tangy, creamy, Dijon mustard vinaigrette with garlic and green onions, served over a bed of egg noodles makes for a dish that's swimming in goodness. Your family will never know you whipped it up in under 30 minutes.
For 6 people
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 and slice the green onions; set aside. Then, whisk the sour cream, Dijon and pepper into the sautéed 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.