Melt butter in a large pan, add flour and cook over medium heat until light brown and pasty (1-2 minutes).
Slowly add milk and whisk until all flour bits are broken up. Continue to whisk while milk comes to a boil and thickens, and add salt and pepper to taste.
When cream sauce is slightly thickened, add salmon and peas and continue to cook until sauce is thickened up and the salmon and peas are heated through. Stir in lemon juice and dill.
Serve over hot white rice, toasted bread, a hot biscuit or puff pastry.
Melt butter or margarine.
Blend in flour, salt, pepper and sugar.
Gradually add milk.
Cook in top of double boiler over hot water, stirring constantly until thick.
Add salmon and peas. Serve on toast.
pray. Season salmon with 1/2 teaspoon salt and 1/8 teaspoon
Heat oil in a large skillet on medium heat. Season salmon to taste. Cook 3-4 mins each side, until golden and cooked to desired doneness. Flake into large pieces.
For the creamy dill dressing, combine all ingredients in a small bowl.
Gently toss salmon and peas in a large bowl. Drizzle with dressing; toss gently. Serve sprinkled with dill.
Cook pasta in boiling, salted water until almost tender. Add peas and cook until pasta is al dente. Drain.
Meanwhile, heat oil in a frying pan. Add garlic, lemon zest and green onions. Cook, stirring, until fragrant. Add hot pasta and peas along with smoked salmon, chives and lemon juice and toss to combine. Season.
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, melt butter, add white parts of spring onion and saute for 2-3 mins. Add flour and cook for 1 min. Gradually add stock, bring to a boil then simmer for 3 mins. Add peas and most of green parts of spring onion and cook for 3 mins. Add soft cheese, salmon and tarragon. Heat gently for 1-2 mins until cheese melts. Season. Toss pasta with sauce. Garnish with reserved spring onion and tarragon.
ie dish.
Bring rice and 1 2/3 cups water
In a large pot of boiling salted water, cook pasta until al dente. Drain.
Meanwhile, in a large skillet, combine cream and wine. Bring to a boil, add peas, and return to a boil.
Reduce heat to medium and cook uncovered until sauce is slightly reduce and peas are tender, 2-3 minutes.
Add scallions and dill to sauce and whisk in mustard. Add salmon and cook until fish is opaque, about 1 minute.
Season with salt and pepper.
Spoon sauce over bow ties and serve.
he olive oil, onion, garlic and red pepper in a large
Melt butter and blend with flour.
Add milk, salt and pepper. Cook until smooth and thickened.
Add salmon and drained peas. Arrange in greased baking dish in alternate layers with bread crumbs, beginning with salmon mixture and ending with crumbs. Bake at 375\u00b0 for 35 to 40 minutes.
Mix peas, salmon and Cream Sauce.
Put in baking dish and cover with bread crumbs.
Bake in moderate oven for about a half an hour.
(Bread crumbs on top must be browned.)
Melt Crisco on medium heat, slowly add flour, mix slowly to form a paste.
Slowly pour in all of the milk mixing as adding. Turn down to low heat, uncovered until it becomes a bit thicker. Add salmon and drained peas.
Dish is ready when fully set.
read, butter, parsley, lemon zest and garlic in a food processor
medium heat and add the onion, garlic and chilli. Cook for
2 tablespoons salt, and cold water to cover salmon by 1/2
stirring, until soft. Add stock and peas and simmer, uncovered, until tender. Add
st simmering. Remove from heat and let steep for 30 mins
lt and the whole egg and knead until smooth then wrap and
Bring a saucepan of salted water to a boil. Blanch peas, 3 minutes, or until tender. Add pasta to saucepan and cook, following packet instructions until al dente. Drain pasta and return to pan. Keep hot.
Meanwhile, in a medium bowl, gently toss salmon, ricotta, peas, chives and lemon juice.
Toss salmon mixture through hot pasta with a good grinding of black pepper. Serve sprinkled with parmesan and lemon zest and drizzled with a little oil, if you like.
Cook the pasta according to package instructions. About 2 mins before the end of the cooking time, ladle out 2/3 cup cooking water and reserve, then add the peas. Drain pasta and peas in a colander.
Pour the reserved pasta water back into the pan and heat. Add the salmon and cook for 2 mins over a low heat. Stir in the cooked pasta, arugula, ricotta and lemon juice and warm gently. Season to taste with salt and pepper. Pour into a serving dish.