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Mersey Point Salmon Sauce
seafood, sauces, canadian
1/4 lb salmon bits
3 tablespoon butter or margarine
3 tablespoon flour
1 1/3 cup fish or chicken stock
1 tablespoon milk or cream
1 teaspoon dill
1 tablespoon capers
1 pepper
1 lemon juice
Melt butter, stir in flour and blend. Slowly add the stock and milk. When sauce is smooth and boiling, add the salmon bits, dill, and capers. Add pepper and lemon to taste. This sauce is great served over rice, fettucini, or pastry. Serve it as a hors d'oeuvre, appetizer, or main course.
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