Smoked Salmon Linguini

– recipe courtesy of Walkers Fish Market, Burlington, Milton, Mississauga

Smoked Salmon Linguini
6 ounces linguine (cooked)
1 tsp (5 mL) butter
2 tbsp (30 mL) minced white onion
1 tbsp (15 mL) fresh lemon juice
ΒΌ cup (60 mL) 35% cream
1 oz (28 g) Parmesan cheese
1 tbsp (15 mL) capers, rinsed
1 tbsp (15 mL) chopped fresh parsley
2 tbsp (30 mL) finely diced red pepper
2 or 3oz (60-80 g) smoked salmon
1oz (28 g) sliced green onions

Melt butter in a frying pan. Toss in the onions and red peppers and sauté gently for one minute, add lemon juice, reduce slightly. Pour in the cream and bring to a simmer. Refresh linguine in simmering salted water, letting the water drain off, and mix it in with the sauce. Stir in the capers, parmesan cheese and parsley. Finally add smoked salmon then twist it into a warm bowl. Garnish with green onions.