5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE
3 PK PRODUCT OF MEXICO
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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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