Bechamel with Smoked Salmon
Delicious, light, delicate, and refined.
You can use it for pasta or seafood lasagna, or shellfish.
Excellent with pieces of salmon or shrimp
Bechamel with smoked salmon is easy to make and sure to impress your elegant tables, whether with family or guests; I’m sure you’ll make a great impression.
To make the bechamel with smoked salmon, we’ll start with a light bechamel, meaning not entirely milk, but you can dilute it with vegetable broth or fish stock or shrimp.
The heart of this sauce is made with blended salmon added to it.
I’ll also show you how to make bechamel with salmon using the Thermomix.
But now let’s go to the kitchen and prepare it together.
I thought of these sauce and cream ideas for you:
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Boiling, Cooking with kitchen robot
- Cuisine: Italian
- Seasonality: All seasons
- Energy 287.71 (Kcal)
- Carbohydrates 16.61 (g) of which sugars 5.36 (g)
- Proteins 18.14 (g)
- Fat 16.95 (g) of which saturated 9.67 (g)of which unsaturated 7.17 (g)
- Fibers 2.27 (g)
- Sodium 1,038.20 (mg)
Indicative values for a portion of 211 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 2 cups milk
- 2 cups shellfish stock (or fish)
- 5.5 tbsp butter
- 10 tbsp flour
- 1 tsp salt
- to taste pepper
- to taste nutmeg
- 1 bunch chopped parsley
- 8.8 oz smoked salmon
Bechamel with Smoked Salmon
Tools
What we need to do
- 1 Knife
- 1 Immersion blender or the Thermomix
Steps
Preliminaries
Choose if you want to use the vegetable bouillon cube for the broth
or the fish stock,
or again the shrimp stock.
Follow the recipes I mentioned above.
Once you have your stock or broth, pour it together with the milk in a pot, add nutmeg and salt, and heat them up.
Put the butter in another pot and melt it gently, then add all the flour at once, stirring vigorously with a hand whisk to avoid lumps.
You’ll see the mixture gradually turns golden, it’s the Roux.
Now gradually pour in the milk with the hot stock, always stirring vigorously, to prevent lumps.
Keep stirring over low heat until the bechamel reaches the creaminess you desire.
Take 3/4 of the mixture and set it aside, and in the remaining add 250 g of salmon pieces and parsley.
Blend everything with an immersion blender or a jar one, and as soon as the mixture is creamy
add it to the rest of the bechamel, stirring.
Here is the bechamel with smoked salmon ready
Put the butter, flour, milk, and stock in the jug.
add a level teaspoon of salt, nutmeg, and pepper
Cook for 6 min. at 194°F speed 4
Now take 3/4 of the mixture and set it aside in a bowl, and in the remaining add 250 g of salmon pieces and parsley.
Blend everything for 2 min. speed 5. As soon as the mixture is creamy, add the rest of the bechamel to the jug and mix for 2 min. speed 4.
Here is the bechamel with smoked salmon ready for all your recipes.
Bechamel with smoked salmon can be stored for up to 2 days in the refrigerator, and up to 3 months in the freezer, in airtight containers.
FAQ (Frequently Asked Questions)
Bechamel with Smoked Salmon
Can I replace the milk?
Yes, completely with Shrimp or Fish Stock.
Can I replace the salmon?
Yes, with shrimp or prawns, and no need to cook them beforehand.
