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Salmon Pate

Created by ImPat on October 25, 2014

1 dash salt and pepper, to taste
1 teaspoon French mustard (I think dijon would work great)
450 grams cooked salmon (red salmon, two cans 225 grams, DO NOT DRAIN but remove bones and dark skin)
3 teaspoons gelatin
1/4 cup water

Step 1: Melt butter in a saucepan over medium heat and then add flour and stir for a minute or two until combined.
Step 2: Remove pan from the heat and add milk and cream and stir until combined and then return to the heat.
Step 3: Stir with a wooden spoon until the sauce boils.
Step 4: Reduce the heat and simmer for 2 minutes.
Step 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.
Step 6: Sprinkle the gelatine over the water and when dissolved or softened add to the sauce and stir.
Step 7: Return the pan to the heat and stir for 4 minutes but DO NOT BOIL.
Step 8: Put the sauce in a mixer bowl and add the salmon and mix on medium speed until smooth.
Step 9: Put into serving bowl and cover and refrigerate overnight.
Step 10: Serve with crackers or small pieces of toasted or crunchy slices of bread.