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
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.
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