Ingredients

• 3/4 pounds salmon scraps, dark fat removed
• 2 cups milk
• 1/4 teaspoon curry
• 1/2 teaspoon New Regime Spice Blend
• 10 drops hot sauce
• 1 teaspoon salt
• 2 cups heavy cream
• Juice of 1 lemon

Instructions

1. Puree the salmon, milk, curry, spice blend, Tabasco and salt with a hand mixer or in a powerful blender until very smooth. Add heavy cream and blend just to incorporate.
2. Pass sauce through a fine chinois, pressing well with a ladle to extract the maximum amount. Season to taste with lemon, salt and pepper.