Creamy Salmon and Leek Pasta Sauce and Obvious Metaphors

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It feels like we’ve been swimming up river the last fewdays, as our small, but traumatic kitchen remodel takes place. I’m sure theproject will come in well under budget, and way ahead of schedule, but for now,everything takes twice as long to do.

Happily, wanting to keep things simple is what spawned thisvery tasty salmon and leek pasta sauce. This recipe features two of my favoritefoods; wild salmon and crème fraiche.
These types of seafood sauces are usually made with straightcream, or a béchamel, but I find those fall a little flat when compared to thetangy, fermented goodness of homemade sour cream. While it has the same fatcontent as cream, it just seems so much lighter and complex.
I’ll assume you’ve seen our winning “how to make your own crème fraiche” video, but if not, I highly suggest you do! Homemade crèmefraiche will change your life. Check it out, and enjoy!

Ingredients for 2 Portions:1 tbsp butter1 large leek, diced, washed thoroughlysalt to taste1/2 cup white winejuice from 1/2 lemon1 cup creme fraiche (you can use all or part cream)cayenne to taste1 tsp tarragon Dijon (or regular Dijon)6 oz boneless skinless salmon, sliced thin (yes, this willwork with any other fish, poultry, or meat!)Cooked pasta for 2!