directions
-
1
Melt the butter in a medium-size skillet over medi- um heat
-
2
Add the shallots, scallions, and mush- rooms and saute for 3 minutes
-
3
Add 3/4 cup of the vermouth or wine
-
4
Reduce the heat and slowly cook until the liquid has reduced by half
-
5
Add the half-and-half and increase the heat to medium, stirring the sauce until it is hot but not bubbling. Make a thin paste by combining the flour with the remaining 1/4 cup vermouth or wine
-
6
Slowly add to the sauce, stirring constantly, and cook until the sauce has thickened, 3 to 5 minutes
-
7
Add the salmon, dill, and salt and pepper
-
8
Stir to blend and cook for 3 minutes
-
9
Serve over hot pasta
-
10
Serves 4.
Smoked Salmon Sauce
ingredients
- 3 tablespoons butter
- 1/4 cup chopped shallots
- 3 scallions, including some green tops, thinly sliced
- 1 cup finely chopped mushrooms
- 1 cup dry vermouth or dry white wine
- 1-1/2 cups half-and-half
- 2 tablespoons flour
- 1 pound smoked salmon, cut into bite-size pieces
- 2 tablespoons chopped fresh dill
- salt and freshly ground black pepper to taste