3 scallions, including some green tops, thinly sliced
1 cup finely chopped mushrooms
1 cup dry vermouth or dry white wine
1-1/2 cups half-and-half
2 tablespoons flour
1 pound smoked salmon, cut into bite-size pieces
2 tablespoons chopped fresh dill
salt and freshly ground black pepper to taste
Directions
Melt the butter in a medium-size skillet over medi-
um heat
Add the shallots, scallions, and mush-
rooms and saute for 3 minutes
Add 3/4 cup of the
vermouth or wine
Reduce the heat and slowly
cook until the liquid has reduced by half
Add the
half-and-half and increase the heat to medium,
stirring the sauce until it is hot but not bubbling.
Make a thin paste by combining the flour with the
remaining 1/4 cup vermouth or wine
Slowly add
to the sauce, stirring constantly, and cook until the
sauce has thickened, 3 to 5 minutes
