Smoked-salmon cream sauce
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Smoked-salmon cream sauce
  Seafood    Creams    Sauces  
Last updated 6/12/2012 1:23:22 AM. Recipe ID 56421. Report a problem with this recipe.
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      Title: Smoked-salmon cream sauce
 Categories: Seafood
      Yield: 5 Servings
 
      4 oz Cream cheese
      1 c  Milk
    1/4 lb Sliced smoked salmon -- cut
           Into 1/4" pieces
    1/2 c  Cooked fresh peas
      1 lg Green onion, including green
           Tops -- finely sliced
      2 ts Lemon juice
      1 ts Fresh dill -- finely
           Chopped
    1/3 c  Parmesan cheese -- freshly
           Grated
 
  1. In a medium saucepan combine cream cheese and milk. Heat, stirring,
  until mixture is smooth.
  
  2. Stir in smoked salmon, peas, onion, lemon juice, and dill. Cook to
  heat through.
  
  3. Remove pan from heat. Stir in cheese. Use immediately or cool to
  room temperature and refrigerate or freeze (see Timesaver Tip).
  
  4. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen spinach
  fettucine, or 8 ounces dried, following package directions. Drain.
  Toss sauce with pasta.
  
  Makes 2 cups (4 main dish or 6 appetizer servings).
  
  * Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and
  refrigerated, or it can be frozen. To freeze, spoon into a freezer
  container, cover, label, and freeze at 0 degrees F up to 1 month. To
  serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost
  setting, stirring several times, or thaw in refrigerator 8 to 24
  hours. Gently warm sauce in a saucepan or microwave oven on 50% power
  until warmed through, 3 to 5 minutes, whisking frequently and
  vigorously to bring sauce to a creamy consistency.
  
  




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Recipe ID 56421 (Apr 03, 2005)

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