David's Recipe for Smoked Salmon Sauce

Quick and easy. You can also substitute chicken stock for the fish stock, omit the smoked salmon, and use as a sauce for a pot au feu or poule au pot.

Sauce, American

  • 8 soup spoons olive oil
  • 4 soup spoons flour
  • 4 cups fish stock
  • 2 soup spoons prepared mustard
  • 4 heaping soup spoons capers, drained and chopped
  • 200 grams smoked salmon if you'll be using the sauce on fish, or 400 if you'll be using it on pasta
  1. In a frying pan, make a white roux by thoroughly mixing the flour into the oil over a moderate flame. Continue mixing for about a minute after all of the lumps have disappeared.
  2. Thoroughly mix in the mustard.
  3. Starting very gradually, slowly mix the fish stock into the roux. Simmer for another 5 minutes.
  4. Mix the capers into the sauce.
  5. Cut the smoked salmon crosswise into thin strips and mix into the sauce. Simmer for another minute.

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