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Categories:Viewed: 56 - Published at: 9 years ago
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 12 cup cream or 12 cup additional milk
- 2 teaspoons prepared mustard
- 2 teaspoons chopped fresh dill, divided
- 3 green onions, chopped
- 1 tablespoon lemon juice
- 12 cup frozen peas
- 2 (7 1/2 ounce) cans salmon, drained and broken into chunks
- salt and pepper, to taste
- 34 lb fettuccine pasta
Method
- Bring a large pot of water to a boil.
- Melt butter in a saucepan.
- Stir in flour.
- Cook 2 minutes on gentle heat.
- Whisk in milk, and bring to a boil.
- Reduce heat and cook for 5 minutes.
- Stir in cream.
- Whisk in mustard, green onion,lemon juice,and half of the dill and salmon and cook for 1 minute.
- Meanwhile cook fettucine in boiling water.
- When tender, drain well.
- Combine sauce with noodles.
- Garnish with remaining dill.
