Smoked Salmon Cream Sauce

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recipe thursday This is another one of those quick sauces you can make while the water boils and the pasta cooks. I served this last night over gnocchi but it would be good over just about any shape of noodle.

Smoked Salmon Cream Sauce
serves 2

120 grams smoked salmon, cut into bite sized pieces
5-6 white button mushrooms
2 tsp capers
2 Tblsp butter
1 Tblsp flour
1-2 cups whole milk
black pepper to taste

Slice the mushrooms and saute in 1 Tbsp butter. Remove from pan and set aside. IN the same pan, melt the remaining butter, add flour and allow to cook until the roux is light brown. Very slowly and steadily add in about 1 cup of milk, stirring briskly to prevent lumps. When your sauce is acceptably smooth, return the mushrooms and any mushroom liquid to the pan of cream sauce and add the capers. Allow the sauce to simmer gently, thickening while the pasta cooks. Add more milk as needed. At the very end, stir in the salmon and adjust the sauce with a little milk to your preferred consistency. Season generously with black pepper.

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