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Smoked-Salmon Cream Sauce

Smoked-Salmon Cream Sauce comes together with Cream Cheese, Milk, Lemon Juice, and Parmesan Cheese Freshly Grated. Scale it up or down for the number of people at the table.

Ingredients

• 4 oz
• 1 cup
• 2 tsp
• 1/3 cup

Method (preview)

1. 1

   1. In a medium saucepan combine cream cheese and milk. Heat, stirring, until mixture is smooth.

2. 2

   2. Stir in smoked salmon, peas, onion, lemon juice, and dill. Cook to heat through.

3. 3

   3. Remove pan from heat. Stir in cheese. Use immediately or cool to room temperature and refrigerate or freeze (see Timesaver Tip).

4. 4

   To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen spinach fettucine, or 8 ounces dried, following package directions.

5. 5

   Drain.

6. 6

   Toss sauce with pasta.

7. 7

   To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 1 month.

8. 8

   To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours.