It is so easy to make that I do it in the middle of the week when I come home from work.
You can use only one kind of salmon. You may want to use some leftover salmon you may have.
If you have a smoker (no, I am not talking about your spouse), marinate some filet in a mixture of wine and herbs for 2 or 3 hour then smoke the salmon until cook (duration will depend of the thickness of the filet). I do this a couple of times a year and freeze whatever I do not use right away.
Ingredients:
- 50 ml flour
- 75 ml butter
- 500 ml milk
- 250 ml white wine
- 250 ml frozen mix vegetables
- 2 ml cayenne
- 10 ml onion salt (5 ml if you use regular salt)
- Pepper from the mill
- 250 ml smoke salmon broken in pieces (I smoke mine so it is better than the commercial sliced one)
- One can of salmon
- 6 pastry shells
Method:
- Melt butter and mix in the flour over low heat
- Cook for about 4 or 5 minutes to make a roux, stir with a whisk from time to time
- When roux begin to change colour, whisk in slowly the milk in a stream
- Do the same with the white wine
- Increase heat to medium and, stirring constantly, bring sauce to a boil
- During that time, cook the frozen mix veggies in boiling water, then throw the water out
- Simmer for an additional 5 minutes, stirring a few times
- Add other ingredients, including the veggies and verify seasoning
- Heat up the pastry shells
- Serve the sauce in the pastry shells
