|Plain flour||25 Gram|
|Mustard powder||2 1⁄2 Milliliter|
|Caster sugar||2 1⁄2 Milliliter|
|Cayenne pepper||1 Teaspoon|
|Dried egg powder||30 Milliliter|
|Gelatin||1 Ounce (1 Envelope)|
|White wine vinegar||15 Milliliter|
|Canned red salmon||7 Ounce (1 Can Or 212 Gram)|
|Dried egg white||30 Milliliter|
|Whipping cream||150 Milliliter|
|Lemon||1 (To Garnish)|
|Fresh fennel||2 (To Garnish)|
1. Melt the butter in a saucepan, stir in the flour and cook for 1 minute, stirring. Remove from the heat and stir in the mustard, salt, sugar, a pinch of cyenne and the paprika.
2. Gradually blend in the milk, return to the heat and bring to the boil, stirring continuously. Simmer for 2 minutes.
3. Blend the egg powder and water together to make a smooth paste. Stir into the sauce.
4. Sprinkle the gelatine over the vinegar in a small bowl. Add the liquid from the can of salmon and mix well. Place the bowl in a pan of hot, but not boiling water and stir occasionally until the gelatine has dissolved. (Alternatively place the bowl in a microwave oven on DEFROST setting until the gelatine has dissolved.) Stir into the sauce and leave to cool, but not set.
5. Remove the skin and bones from the salmon, flake the fish and stir into the sauce.
6. Place the egg white in a basin, gradually blend in 30 ml 2 tblsof the water until smooth, then stir in the remaining water. Whisk until very stiff. Whisk the cream until it holds its shape. Fold the egg white and cream into the salmon mixture and turn into 6 small ramekin dishes. Chill until firm. Garnish with a twist of lemon and small sprig of fresh fennel and serve with melba toast or salad.