Recipe Archives->Fish->Salmon Cream Sauce

 
Smoked-Salmon Cream Sauce
Yield: 5 servings
 
4 oz cream cheese
1 cup milk
1/4 lb sliced smoked salmon, cut into 1/4" pieces
1/2 cup cooked fresh peas
1 large green onion, including green tops, finely sliced
2 tsp lemon juice
1 tsp fresh dill, finely chopped
1/3 cup Parmesan cheese, freshly grated
 
In a medium saucepan combine cream cheese and milk. Heat, stirring,
until mixture is smooth. Stir in smoked salmon, peas, onion, lemon
juice, and dill. Cook to heat through. Remove pan from heat. Stir
in cheese. Use immediately or cool to room temperature and refrigerate
or freeze.

To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen spinach
fettucine, or 8 ounces dried, following package directions. Drain.
Toss sauce with pasta. Makes 2 cups (4 main dish or 6 appetizer
servings).

Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 1 month.
To serve, defrost sauce 15 to 20 minutes in microwave oven on
Defrost setting, stirring several times, or thaw in refrigerator
8 to 24 hours. Gently warm sauce in a saucepan or microwave oven
on 50% power until warmed through, 3 to 5 minutes, whisking frequently
and vigorously to bring sauce to a creamy consistency.

Printable version: salmon-cream-sauce.txt.