Smoked Salmon Brunch for Two

Smoked salmon is as welcome on a bagel as it is served with a lemon wedge on bone china. And, despite its luxurious image, it is bold enough to stand out in any dish.

Capers, lemon and onion are traditional accompaniments to an appetizer of fine smoked salmon. But you can turn the ingredients into a delightful brunch for two by adding cooked fettuccine. Serve the pasta on the deck with a glass of champagne or pack it for a picnic with a fruit-flavored beer.

Two suggestions will make the difference between a good dish and a great dish. First, use a high-quality smoked salmon. Second, let the fettuccine cool to room temperature before tossing in the salmon; otherwise the heat of the pasta will cook the salmon, changing its texture. To prevent the pasta from sticking as it cools, mix it with the olive oil and mustard.

To complete the meal, use a packaged or straight-from-the-garden mesclun mix of tender salad greens. Add tomatoes, onions and tarragon and dress with oil and vinegar.

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SALMON AND DILL FETTUCCINE

1 tablespoon minced fresh dill

Grated peel of 1 lemon

1/4 cup capers

1/4 cup minced red onion or shallots

1/4 pound smoked salmon, diced

1/4 pound fettuccine, cooked

2 tablespoons olive oil

1 teaspoon prepared Dijon mustard

Salt, pepper

Combine dill, lemon peel, capers, onion and salmon in bowl. Toss gently to combine.

In separate bowl, combine cooked fettuccine, olive oil and mustard. Toss gently but well.

Combine salmon mixture with fettuccine mixture. Season lightly with salt and generously with pepper. Serve at room temperature.

Makes 2 servings.

Each serving contains about:

515 calories; 1,706 mg sodium; 13 mg cholesterol; 17 grams fat; 68 grams carbohydrates; 22 grams protein; 0.39 gram fiber.

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HERB AND TOMATO SALAD

2 tomatoes, diced

2 cups mesclun (mixed salad greens)

1/4 cup minced onion or shallots

1 teaspoon minced fresh tarragon

1 teaspoon prepared mustard

1 to 1 1/2 teaspoons red wine vinegar

1 1/2 tablespoons extra-virgin olive oil

Salt

Freshly ground white pepper

Toss tomatoes, mesclun, onion and tarragon together in bowl.

Stir mustard, vinegar, oil and salt and pepper to taste in cup.

Toss salad with dressing and serve immediately.

Makes 2 servings.

Each serving contains about:

142 calories; 164 mg sodium; 0 cholesterol; 11 grams fat; 10 grams carbohydrates; 2 grams protein; 1.44 grams fiber.