Pasta with Smoked Salmon

Total time: 30 minutes
    I use crème fraiche for this.  You can substitute sour cream if you like - it will be a bit more tart; or heavy cream  - it will be a bit higher in calories, or Greek yogurt.

 Ingredients:

• 1 1/4 (4.2oz, 125gr) cups dried pasta
• 3 shallots
• 1 tbs olive oil
• 4 tbs white wine
• 3 tbs fresh lemon juice, about 1 small lemon
• 3/4 cup (6oz, 180gr) crème fraiche or Greek yogurt
• 2 tsp dill weed 
• 6oz (180gr) smoked salmon, (the moist kind: Irish or Scottish)

 Instructions:

• Cook pasta according to package directions. Drain.
• Thinly slice shallots and sauté in oil until tender. 
• Add wine and simmer until reduced by half. 
• Stir in crème fraiche and heat through, do not boil. 
• Slice salmon into strips. 
• Add 3/4 of the salmon, dill and lemon juice to the crème fraiche.
• Heat through but do not let boil. 
• Add pasta and toss well to combine.
• Put it into a serving bowl, garnish with reserved salmon and serve.