Pasta with Smoked Salmon and
Lemon Crème Fraîche
Bon Appetit September 1996

1 1/2 cups crème fraîche
2 tablespoons fresh lemon juice
2 tablespoons prepared white horseradish
1 teaspoon grated lemon zest
1 tablespoon butter
1/2 cup thinly sliced green onions
2 avocados, peeled, pitted, chopped
6 ounces thinly sliced smoked salmon, chopped
12 ounces tagliatelle or linguine
1 tablespoon chopped fresh chives
Lemon wedges

Mix crème fraîche, lemon juice, horseradish and lemon zest in medium
bowl. Melt butter in heavy large skillet over medium high heat. Add green onions and sauté until tender, about 3 minutes. Reduce heat to low. Add crème fraîche mixture, 1 avocado and smoked salmon. Stir until heated through, about 5 minutes (do not boil). Remove from heat. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Add pasta to skillet and toss to coat well with sauce. Season to taste with
salt and pepper. Transfer pasta to large bowl. Sprinkle with chives and remaining avocado. Serve with lemon wedges. Serves 4.