Salmon and Dill Pasta Sauce

Name: Salmon and Dill Pasta Sauce
Yield: 4 cups / 1 L
Ingredients: 2 tbsp (30 mL) butter; 2 tbsp (30 mL) all-purpose flour; 2 1/2 cups (625 mL) Milk; 1/2 cup (125 mL) 35 % cream or Milk; 2 tbsp (10 mL) prepared mustard (preferably Russian); 2 tbsp (30 mL) chopped fresh dill or 1/2 tsp (2 mL) dried dill; 3 green onions chopped; 1 tbsp (15 mL) fresh lemon juice; 1/2 cup (125 mL) frozen peas; 2 cans (7 1/2 oz/213 g) salmon drained and crumbled; 1 tsp (5 mL) salt; 1/2 tsp (2 mL) pepper

This recipe is taken from the 1991 Milk Calendar. This is the Salmon and Dill Pasta Sauce recipe.

Prep: 5 min
Cooking: 15 min

Yields 4 cups / 1 L

Ingredients

2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
2 1/2 cups (625 mL) Milk
1/2 cup (125 mL) 35 % cream or Milk
2 tbsp (10 mL) prepared mustard (preferably Russian)
2 tbsp (30 mL) chopped fresh dill or 1/2 tsp (2 mL) dried dill
3 green onions chopped
1 tbsp (15 mL) fresh lemon juice
1/2 cup (125 mL) frozen peas
2 cans (7 1/2 oz/213 g) salmon drained and crumbled
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper

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Preparation

Melt butter in a saucepan. Stir in flour. Cook 2 min on low heat. Whisk in milk and cream. Bring to the boil. Reduce heat and cook 5 min. Whisk in mustard, half of fresh dill (or all of dried dill), green onions and lemon juice. Cook 2 to 3 min. Stir in peas, salmon, salt and pepper.

Cook 2 to 3 min until heated thoroughly. Stir in remaining fresh dill. Taste and adjust seasoning.

Toss sauce with 3/4 lb (340 g) g fettucine, cooked.