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Title: Smoked-Salmon Cream Sauce
Categories: Shellfish Smoke Microwave Salmon
Yield: 5 Servings
| 4 | oz | Cream cheese |
| 1 | c | Milk |
| 1/4 | lb | Sliced smoked salmon -- cut |
| Into 1/4" pieces | ||
| 1/2 | c | Cooked fresh peas |
| 1 | lg | Green onion, including green |
| Tops -- finely sliced | ||
| 2 | ts | Lemon juice |
| 1 | ts | Fresh dill -- finely |
| Chopped | ||
| 1/3 | c | Parmesan cheese -- freshly |
| Grated |
1. In a medium saucepan combine cream cheese and milk. Heat, stirring, until mixture is smooth.
2. Stir in smoked salmon, peas, onion, lemon juice, and dill. Cook to heat through.
3. Remove pan from heat. Stir in cheese. Use immediately or cool to room temperature and refrigerate or freeze (see Timesaver Tip).
4. 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.
Recipe By : the California Culinary Academy
From: Gary Watson previous next