Pasta With Salmon Sauce (Denmark)

Total Time
10 mins
20 mins

My dear SIL has traveled the world and collected many wonderful recipes. Here is a simple recipe that was shared with her by a Danish cook.

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  1. Cook pasta al dente, according to package instructions.
  2. In a medium saucepan melt butter over medium heat.
  3. Add flour, stirring until smooth.
  4. Add milk slowly, stirring constantly until it is boiling.
  5. Remove from heat and add cream cheese.
  6. Return to medium heat, stirring until cheese is melted.
  7. Stir in salmon and dill.
  8. Add salt and pepper to taste.
  9. Toss with fettuccine and serve.
Most Helpful

4 5

After reading the other review I decided to try just 1 1/4 Cups of milk. It was a bit thick so I think next time I'll increase the milk to about 1 1/2 to 2 Cups, that should be about right. It would seem that 3 Cups would be too much milk. But if 1 1/2 to 2 Cups isn't enough I'll increase it to 3. I also didn't have fresh dill so I used about 3/4 Tbls of dried dill. I also made sure to pick out all of the skin and bones that I could find from the salmon. All in all this was very good. I will make it again.

Are you sure it should be 3 cups of milk? I made it and the sauce never thickened, it just stayed fluid milk, not even after I added the cream cheese. Unfortunately I had to discard the sauce. My guess is that it should be 3dl (that is 300 milliliters, about 11/4 cup) instead, especially since you mention that the recipe was shared by a Danish cook. A pity, I had been looking forward to this salmon sauce. Thanks for posting.