Salmon Sauce (Two portions)
This classic Salmon Sauce recipe from 1900 offers a rich and savory flavor profile, perfect for enhancing your salmon dishes. The sauce combines the delicate taste of salmon liquor with a creamy texture, achieved through the use of milk and butter. The addition of hard-cooked egg, pickle, and parsley provides a delightful contrast in flavors and textures, making it a satisfying and comforting meal.
Ingredients
- 3 tablespoons All-purpose flour
- 2 tablespoons Butter
- 1/4 cup Salmon liquor
- 2/3 cup Milk
- 1 large Hard-cooked egg, finely chopped
- 1/2 teaspoon Salt
- 1 tablespoon Sweet pickle, finely chopped
- 1/2 teaspoon Fresh parsley, chopped
- 1/4 teaspoon Paprika
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Instructions
- 1Melt the butter in a small saucepan over medium heat. Add the salmon liquor.
- 2Add the flour, salt, and paprika to the saucepan and mix well until a smooth paste forms. Cook for 1 minute, stirring constantly.
- 3Gradually whisk in the milk and cook for 2 minutes, or until the sauce thickens. Stir in the chopped egg, pickle, and parsley. Mix well and serve immediately over salmon or other desired dishes.
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