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Dilled Smoked Salmon and Pasta Shell Salad
from the kitchen of Sharmagne Leland-St. John

5 tablespoons plain yogurt
3 tablespoons mayonnaise
⅓ cup snipped fresh dill
3 tablespoons finally chopped shallots
Freshly ground black pepper to taste
¼ pound of smoked Nova Scotia salmon, shredded into small slivers
½ pound pasta shells, cooked al dente

In a medium sized bowl combine the yogurt, mayonnaise,
dill, shallots and pepper.    Add the salmon slivers and
mix well.    Add the pasta shells to the salmon mixture.
Stir gently to combine.

Refrigerate for several hours before serving.


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