|Canned salmon||7 3⁄4 Ounce|
|Tomato sauce||1 Cup (16 tbs)|
|Tabasco sauce||1⁄2 Teaspoon|
|Sliced tomato||2 (For Garnish)|
Drain salmon, flake with a fork and divide into six or eight ramekin dishes.
Mix together tomato sauce, Tabasco sauce, mayonnaise and cream and seaon to taste with salt and pepper.
Cover salmon with the sauce.
Garnish each portion with a slice of tomato and sprinkle with grated cheese.
Cover with clear plastic wrap or aluminium foil and refrigerate overnight.
To finish and serve, remove plastic wrap or foil, place ramekins under a medium hot broiler until cheese is golden and salmon is heated through.