in Recipes

Salmon cream sauce

updated

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Ingredients for 2 servings:

  • 200 g smoked salmon
  • 1 tbsp shallot(s), finely diced
  • 50 g vegetables, cut into strips (leeks, carrots, celery)
  • 30 g butter
  • 80 ml white wine
  • 200 ml cream
  • 1 sprig(s) rosemary
  • 1 sprig(s) of thyme
  • 1 sprig(s) coriander leaves
  • Salt
  • pepper
  • dill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

goes perfectly with spaetzle, herb spaetzle or ribbon noodles

Melt the butter in a saucepan and sauté the shallots until translucent. Add the vegetable strips and sauté briefly. Deglaze with white wine. Tie together the rosemary, thyme, and coriander and add. Add the cream to the sauce and simmer until slightly thickened. Remove the herb sprigs. Add the sliced ​​smoked salmon and season with salt, pepper, and dill (preferably fresh).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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