in Recipes

Smoked salmon cream sauce

updated

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Ingredients for 2 servings:

  • 1 small onion(s)
  • 1 clove(s) garlic
  • 1 tbsp oil, e.g. rapeseed oil
  • 1 pinch(s) of sugar
  • 2 tbsp tomato paste
  • 1 shot of cognac or brandy
  • 150 ml white wine, possibly more
  • 1 cup of cream
  • 1 pack of smoked salmon
  • e.g. salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Finely chop the onion and garlic and fry in a little oil until translucent. Sprinkle with a pinch of sugar and let it melt slightly. Now add the tomato paste and fry briefly, stirring. Be careful not to overcook it. Deglaze with a dash of cognac and add the white wine. Simmer until the tomato paste thickens it again. You can add a little more white wine to taste; I usually do it by taste. Add the cream and continue to simmer until the sauce is slightly creamy. Mix in the finely chopped smoked salmon, season to taste, and serve immediately.

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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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