Smoked Salmon Cream Sauce with Fusilli Preparation time 15 minutes Cooking time 10 minutes Servings Share Ingredients System 1 l cups of cooked fusilli 500 ml Berthelet Signature Bechamel Sauce mix (40 g of powder and 500 ml water) 60 ml white wine 200 g smoked salmon, julienned 1 grey shallot, minced 15 ml green onion, chopped To taste Freshly ground black pepper 15 ml butter BECHAMEL SAUCE MIX 300 GR 7,99$ See product Directions Step 1 Cook the pasta as per directions, strain and reserve (do not rinse) Step 2 Cook the grey shallot in butter and deglaze with white wine, reduce until nearly dry Step 3 Prepare the bechamel in a sauce pot according to the instructions indicated on the envelope and add to the reduction Step 4 Let simmer for a few moments to thicken the sauce, add the smoked salmon and the pasta Step 5 Mix well, cook for 1 to 3 minutes Step 6 Pour the preparation into bowls, sprinkle with green onion, add a slice of salmon and pepper to taste