Drain salmon, reserving liquid; break into large chunks. Add milk to reserved liquid to equal 1-3/4 cups. Saute mushrooms and onion in butter until onion is tender. Add flour; cook and stir on low heat until blended. Remove from heat; add milk mixture and wine. Heat and stir until mixture comes to a boil; simmer 5 minutes.
Carefully stir in salmon, 1/4 cup Parmesan cheese, parsley, dill and pepper. Season to taste with salt. Cook and stir gently 2 minutes or until thoroughly heated. Serve over hot linguine. Pass additional Parmesan cheese.
Makes about 6 servings.
Cajun Country -- New Iberia, Louisiana