Smoked Salmon with Fresh Dill and Capers

4 servings
  • 1 yellow onion, diced
  • 1 tablespoon pureed garlic
  • 1 yellow peppers, diced
  • 1/2 cup white wine
  • 2 cups bechamel, recipe follows
  • 1 cup cream
  • 8 ounces brined smoked salmon
  • 4 tablespoons capers, plus 2 tablespoons, fried for garnish
  • Salt and pepper
  • 1 1/2 limes, juiced
  • 1 tablespoon fresh chopped dill
  • Serving suggestions: over cooked pasta
  • Bechamel:
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 quart half-and-half, at about 150 degrees F
  • 1 onion whole, with a bay leaf attached with 2 cloves
  • Saute the onions, garlic, and yellow peppers. Deglaze the pan with white wine, add the bechamel, cream, smoked salmon, and 4 tablespoons capers. Slowly bring to a boil.

  • Season to taste.

  • Add the lime juice and fresh dill just before serving over pasta. Garnish with deep fried capers.

  • Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.

  • Strain before using.

  • 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.

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