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3 c extra Virgin olive or canola oil
2 red onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 c heavy cream
4 scallions, chopped
1/2 c fresh parsley, sliced
1 t dried basil
1 t dried thyme
2 t salt
2 t course black pepper
1 t white pepper
1/2 to 1 t hot chili sauce
1 lb Smoked Salmon, chopped
Heat the oil in a large saucepan. Saute the garlic, onions, and green pepper for about 10 minutes, until the vegetables are softened. Reduce the heat, pour in the cream and slowly bring to a simmer. Stir in the scallions, parsley, basil, thyme, and continue to simmer until the sauce has thickened and reduced by about a quarter. Add the Salmon, and chili sauce and let cook for about 5 more minutes.
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