Title: Mersey Point Salmon Sauce
Categories: Seafood Sauce Canadian
Yield: 1 Batch
| 1/4 | lb | Salmon bits |
| 3 | tb | Butter or margarine |
| 3 | tb | Flour |
| 1 1/3 | c | Fish or chicken stock |
| 1 | tb | Milk or cream |
| 1 | ts | Dill |
| 1 | tb | Capers |
| | | Pepper |
| | | Lemon juice |
Melt butter, stir in flour and blend. Slowly add the stock and milk. When
sauce is smooth and boiling, add the salmon bits, dill, and capers. Add
pepper and lemon to taste. This sauce is great served over rice, fettucini,
or pastry. Serve it as a hors d'oeuvre, appetizer, or main course.