Recipe courtesy of Deer Valley Resort

Smoked Salmon with Fresh Dill and Capers

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  • Yield: 4 servings
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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


  1. 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.
  2. Strain before using.
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