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In a pot of boiling salted water, cook green beans 4 min. or until tender-crisp. Drain and set aside.
In a skillet, brown onion 2-3 min. in hot oil. Add wine and bring to a boil. Simmer on medium heat 3-4 min. or until no liquid is almost left.
Stir in evaporated milk. When milk begins to bubble, whisk in cream cheese, stirring until mixture is smooth and creamy. Add beans, smoked salmon, dill, capers, salt and pepper, mixing thoroughly.
Serve sauce over pennine.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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