Christine Watson of Marquette Turner Luxury Homes was given this fantastic recipe for crab and salmon pate many years ago, but it still remains one of her favourites.
60gm (2oz) Butter
2 Tblsp Plain Flour
½ Cup Milk
½ Cup Cream
1/3 Cup Dry White Wine
Salt and Pepper
1 Tsp French Mustard
3 Tsp Gelatine
¼ Cup Water
250gm Can Red Salmon
155gm Can Crab
Heat butter in pan, add flour, stir until combined, remove from heat.
Add milk and cream, stir until sauce boils and thickens. Reduce heat, simmer 2 minutes, remove from heat.Gradually stir in wine. Season with salt and pepper.Add mustard, mix well.
Sprinkle gelatine over water, when softened add to white sauce mixture.
Return pan to heat, stir for 4-5 minutes, do not boil.
Put sauce onto electric blender, add drained salmon with bones and any dark skin removed. Blend on medium speed for 2 minutes or until vey smooth.
Add drained flaked crab, mix well, do not blend.
Pour into four individual bowls. Cover bowls, place in fridge for several hours or overnight.
Serve with Melba Toast.