Salmon Pate

Ingredients

• 60 g butter
• 2 tablespoons plain flour
• 1/2 cup milk
• 1/2 cup cream
• 1/3 cup dry white wine
• 1 dash salt and pepper, to taste
• 1 teaspoon French mustard (I think dijon would work great)

• 2 (225 g)  red salmon (canned DO NOT DRAIN but remove bones and dark skin)
• 3 teaspoons gelatin
• 1/4 cup water

Directions

1. 1

   Melt butter in a saucepan over medium heat and then add flour and stir for a minute or two until combined.

2. 2

   Remove pan from the heat and add milk and cream and stir until combines and then return to the heat.

3. 3

   Stir with a wooden spoon until the sauce boils.

4. 4

   Reduce the heat and simmer for 2 minutes.

5. 5

   Remove from the heat and stir in the wine and season with the salt and pepper and then add the mustard and mix well.

6. 6

   Sprinkle the gelatine over the water and when dissolved or softened add to the sauce and stir.

7. 7

   Return the pan to the heat and stir for 4 minutes but DO NOT BOIL.

8. 8

   Put the sauce in a mixer bowl and add the salmon and mix on medium speed until smooth.

9. 9

   Put into serving bowl and cover and refrigerate overnight.