In a saucepan over low heat, melt butter and stir in both flours to make a roux.
Cook, stirring with a wooden spoon, for 4 - 5 minutes, but do not let roux brown.
Add fish stock in a thin stream, whisking all the while. Bring to a simmering boil over medium heat. Lower heat and simmer for 12 minutes.
Stir in cream, smoked salmon, lemon juice and potato and simmer for 2 minutes. Season to taste.
Serve in heated bowls. Set 1 tablespoon (15 mL) sour cream in the centre.
Top sour cream with 1 teaspoon (5 mL) flying fish roe and minced green onions.
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.
© Société des alcools du Québec, 2007
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