MERSEY POINT SALMON SAUCE

• 1 /4 lb Salmon bits
• 3 tb Butter or margarine
• 3 tb Flour
• 1 1 /3 c Fish or chicken stock
• 1 tb Milk or cream
• 1 ts Dill
• 1 tb Capers
• Pepper
• Lemon juice

Melt butter, stir in flour and blend. Slowly add the stock and milk.

When sauce is smooth and boiling, add the salmon bits, dill, and

capers. Add pepper and lemon to taste. This sauce is great served

over rice, fettucini, or pastry. Serve it as a hors d'oeuvre,

appetizer, or main course.