8 oz. fettuccine
2 (7 oz.) cans salmon, drained
1 c. frozen peas, unthawed
4 hard-cooked eggs, chopped
1 c. finely chopped celery
4 green onions, sliced (tops included)
1 (16 oz.) carton dairy sour cream
1 c. mayonnaise
2 tbsp. milk
3 tbsp. prepared horseradish
1 lg. clove garlic (may use more if you like), crushed or finely minced
1 tsp. salt
Dash of ground red pepper
Pepper to taste

Break fettuccine into 6-inch pieces and cook according to package directions. (I forget to break the fettuccine before I cook it most of the time but no one has complained yet!) Drain pasta. Rinse with cold water; drain again. Remove any skin and bones from salmon. Coarsely flake.

In a medium mixing bowl, combine fettuccine, peas, eggs, celery, and green onions. In another bowl, stir together sour cream, mayonnaise, garlic, horseradish, milk, salt, red pepper, and black pepper; pour over fettuccine mixture. Toss. Add salmon; toss lightly so as to not break up salmon. Cover and chill thoroughly (overnight for the best flavor). Makes 8 servings.