Smoked Salmon with Fresh Dill and Capers

Ingredients

• 1 yellow onion, diced
• 1 tablespoon pureed garlic
• 1 yellow peppers, diced
• 1/2 cup white wine
• 2 cups bechamel, recipe follows
• 1 cup cream
• 8 ounces brined smoked salmon
• 4 tablespoons capers, plus 2 tablespoons, fried for garnish
• Salt and pepper
• 1 1/2 limes, juiced
• 1 tablespoon fresh chopped dill
• Serving suggestions: over cooked pasta

Directions

Saute the onions, garlic, and yellow peppers. Deglaze the pan with white wine, add the bechamel, cream, smoked salmon, and 4 tablespoons capers. Slowly bring to a boil.

Season to taste.

Add the lime juice and fresh dill just before serving over pasta. Garnish with deep fried capers.

Bechamel:

• 3 tablespoons butter
• 3 tablespoons flour
• 1 quart half-and-half, at about 150 degrees F
• 1 onion whole, with a bay leaf attached with 2 cloves

Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.

Strain before using.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.