Ragout of salmon

Peel and fine slice the onion. Cut the red chili pepper in half, remove the seeds and chop the pepper. Chop the dill. Cut the salmon into small pieces. Grate the skin of the lime and squeeze out the juice.

Place a pan on the stove, add some butter, once the butter is hot you can add the onion and the red pepper. Fry for 2 minutes. Add the flour and start stirring. Make sure you got the fish broth at hand as you need it regularly now. With the stirring you will notice that the flour, onion and red pepper will clump together. Add the fish broth in small sips and keep stirring till you have a clump free smooth mixture. If you feel the fish broth is not enough, start adding some milk. If the mixture is thick enough, add the lime juice, lime grates, the dill and the salmon.

Stir well. The ragout is in principle ready, now you can decide on how you wish to serve it. You can use the puff pastry baskets to serve the ragout in or you can, like in my example cover the ragout with some puff pastry, if that is the choice then you can poor the ragout in small one-person oven dishes. Take some puff pastry and cover the top. Use some egg yolk to grease the top of the pastry and place the dishes in the oven on 200 degrees for 10 minutes.