Feb 02, 2004
I agree that the recipe is inartfully worded, but I think this can be a great recipe, and I like the green-pink contrast notion. However, I would suggest saute-ing the mushrooms, onions and vegetables first, setting them aside and making the sauce in its own pan by melting the butter and slowly adding flour over low heat and then gradually adding the milk, stirring well -- this is just a simple white sauce, after all. Then add the dill and the veggies and any other stuff listed for the sauce. This keeps it from being a gloppy mess.
I must say, though, if you really want something great use FRESH salmon. Put a square of fresh tender oven-baked salmon (cook with minced garlic spread over the fish and a drizzle of olive oil) over the noodles, pour over a generous amount of the sauce with the veggies and stuff. Then you just pull apart the fish to eat with the noodles, slightly stirring as you eat. YUM!!
Another fantastic dish can be made by making a basic cream sauce (like the white sauce but use cream), no dill, no other veggies, and then add SMOKED salmon strips, rock shrimp, and RAW red onions. Delicioso!! This dish I had at Scomo's in San Francisco, and I was in heaven!! My only regret was that I was staying at a hotel without a fridge and couldn't take the substantial amount of leftovers with me!!!! SOOOOOO GOOOOOD!!!!!
—MINAMU
