Cooking With Anne Ready, Set, Cook Contest #30, entry!
Salmon Newberg Cups
1 lb smoked Salmon, flaked into bite sized peices
1 small onion, diced finely
1 stalk celery, diced finely
1 clove garlic, fine mince
1/2 cup white wine
salt & pepper
2 tbs butter
1 tsp rice flour
1 pint heavy cream
1 lb asparagus stalks, cut in 1" pieces, blanched and cooled
1 package of Puff Pastry Cups
Prepare Pastry Cups as directed on the package.
In a saute pan, saute the onion, celery and garlic in the butter.
Pour in white wine (cooking sherry will also work). When the
vegetables are translucent/soft, and the wine has reduced by at least
half, sprinkle in the flour and mix well.
Pour in the heavy cream and cook until almost boiling and thickened
and reduced to about 1 cup & quarter. You will need to continue
stirring so that it does not boil. Lower heat if necessary.
Add flaked salmon and asparagus bites. Mix in thoroghly. Continue
stirring until the salmon and asparagus are warmed thru.
Serve in the puff pastry cups.