1 slice of smoked salmon
3 Spanish onions (sliced)
4 ounces amaretto
¼ cup cream
salt & pepper


Heat sauté pan and add 2 tablespoons of oil.
Toss the sliced onions into the sauté pan and cook for 10-12 minutes.
When onions start to break down and caramelize, add the amaretto.
Keep in high heat and allow liquor to reduce by 1/3.
Add the cream, lower the temperature to a simmer and stir well.
Allow the amaretto and cream to reduce a little.
Add salt and pepper to taste and serve on top of the salmon as is or with toasted crostini.