House Smoked Salmon with Fresh Dill and Capers
- 1 yellow onion, diced
- 1 tablespoon pureed garlic
- 1 yellow pepper, diced
- 1/2 cup white wine
- 2 cups bechamel, recipe follows
- 1 cup cream
- 8 ounces smoked salmon
- 4 tablespoon capers, plus 2 tablespoons, for garnish
- Salt and pepper
- 1 1/2 limes, juiced
- 1 tablespoon fresh chopped dill
- 6 ounces cooked pasta
- 3 tablespoons butter
- 3 tablespoons flour
- 1 quart half-and-half, warmed
- 1 onion, halved
- 2 cloves
- 1 bay leaf
Saute the onions, garlic, and yellow peppers. Deglaze the pan with white wine. Add the bechamel and cream, along with the smoked salmon and 4 tablespoons capers. Slowly bring to a boil. Season, add the lime juice and fresh dill, and serve over 6 ounces cooked pasta of choice. Garnish with 2 tablespoons deep fried capers.
Melt the butter. Add all the flour at once and cook until the texture is sandy. Slowly add the half-and-half, mixing well. Add the onion, cloves, and bay leaf. Simmer for approximately 45 minutes, until the floury taste is cooked out and the sauce evenly and thickly coats the back of a spoon.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Plump Jack, Deer Valley Resort, Lake Tahoe, CA