Instructions: In large nonstick skillet melt margarine; add onion and saute until tender-crisp, 1 to 2 minutes. Sprinkle flour over onion and stir quickly to combine; continuing to stir, cook 1 minute longer. Remove from heat and gradually stir in milk. Return to low heat and cook, stirring constantly, until mixture thickens slightly. Stir in horseradish, lemon juice, and mayonnaise. Stir in remaining ingredients except pasta and chives, and cook until thoroughly heated, about 15 minutes.

To serve, place 1 cup linguine on each pate, top with salmon mixture and sprinkle with chives.

NOTES : I used butter as I do not care for the flavor of margarine.

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