Smoked Salmon Sauce
A great use for the Mersey Point Fish Products smoked salmon (bits or slices) is in a sauce.
• 1/4 lb Mersey Point Smoked Salmon bits
• 3 tbsp (45ml) butter or margarine
• 3 tbsp (45ml) flour
• 1 1/3 cup (335ml) fish or chicken stock
• 1 tbsp (15ml) milk or cream
• 1 tsp (5ml) dill
• 1 tbsp (15ml) capers
• Pepper, lemon juice
Melt butter, stir in flour and blend. Slowly add the stock and milk. When the sauce is smooth and boiling, add the salmon bits, dill, and capers. Add pepper and lemon juice to taste.
This sauce is great served over rice, fettuccini, or pastry. Serve it as a hors d'oeuvre, appetizer, or main course.
