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.