Salmon patties

• 225 g (8 oz) salmon, fresh cooked or tinned
• 100 g (¼

Flake the salmon, remove all bones and set it aside. Cut the mushrooms into little cubes, sprinkle them with lemon juice and stew them very gently in butter in a small frying pan for 5 minutes, tossing them about from time to time.

Melt the butter in a small pan and stir in the flour, then add the milk gradually, stirring after each addition until you have a smooth creamy sauce.