Salmon Sauce (Two portions)

Name: Salmon Sauce (Two portions)
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

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

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.