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Fine salmon sauce for spaghetti

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Ingredients for 2 servings:

  • 1 package of salmon (frozen)
  • 2 tbsp oil
  • 1 half onion(s)
  • 1 tbsp margarine
  • 1 tbsp flour
  • ⅛ liter cream
  • ½ cup crème fraîche
  • salt and pepper
  • ⅛ liter broth
  • 250g spaghetti
  • dill

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Place the salmon on a platter, let it thaw, and add a little lemon juice or vinegar to the sauce (approx. 10-15 minutes). Then cut it into bite-sized pieces, season with pepper and salt, and fry in hot oil. Peel and dice the onions, then sauté them in melted margarine in a separate pan. Add the flour and pour in the cream. Then add the crème fraîche and season with pepper and dill. Pour in the broth and season to taste. Now add the salmon and let it stand for 10 minutes. Cook the spaghetti according to the package instructions. Drain. Serve the sauce with the spaghetti.

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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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