- 1 tablespoon butter
- 1 tablespoon chopped yellow onion
- 1 tablespoon all-purpose flour
- 1/2 teaspoon chicken bouillon granules
- 1/2 pound salmon fillet, finely chopped
- 3/4 cup half-and-half cream, divided
- 1/4 teaspoon dill weed
- 1/8 teaspoon white pepper
- 1/8 teaspoon paprika
- 2 tablespoons port wine
- salt to taste
- Melt butter in a saucepan over medium heat. Stir in onion, and cook until it begins to brown. Sprinkle with flour and bouillon granules, and stir until the melted butter is absorbed.
- Stir in salmon and 1/2 cup half-and-half. Stir in dill, white pepper, and paprika; cook about 10 minutes, stirring occasionally. Remove from heat, and let cool slightly.
- In a food processor or blender, puree salmon mixture. Return to saucepan over medium-low heat, and gradually add remaining 1/4 cup half-and-half. Stir in the port, and cook 5 to 7 minutes. Season with salt to taste.