1/2 lb. fresh salmon
4 tbsp. butter
1/4 c. minced green onions
1 clove garlic, minced
1/4 c. all-purpose flour
3 c. milk
2 c. Half and Half
1/2 c. tomato puree
2 tbsp. dry sherry
1 tsp. salt
1 tbsp. fresh dill, minced
1/4 tsp. ground white pepper

Poach salmon. Cool, flake and set aside. In large saucepan, melt butter, stir in green onions and garlic, and saute until onions are transparent. Blend in flour. Cook, stirring constantly, for 5 minutes. Slowly, whisk in milk and Half and Half, stirring until thickened - add flaked salmon, tomato puree, sherry, salt, dill weed and white pepper. Simmer covered for 15 minutes.

To serve, garnish with sprigs of watercress or fresh dill. (Accompany with Caesar or spinach salad).