Smoked Salmon And Sour Cream Sauce
- 12 ounces smoked salmon
- 1 red onion sliced paper thin
- 1 tablespoon olive oil
- 8 ounces lobster stock
- 3 ounces creme fraiche
- 3 tablespoons chopped chives
- Salt to taste
- Freshly-ground black pepper to taste
- Fresh Dill Noodles (see recipe)
Slice salmon paper thin and set aside.
Saute onions quickly in olive oil. Add stock and bring to simmer. Remove from heat and whisk in creme fraiche, chives, and season with salt and pepper. Toss sauce with cooked dill noodles and garnish with smoked salmon.
This recipe yields 6 servings.