This delicious dish may be served either as a light lunch or supper dish with tomato and cucumber salad, or on its own as an elegant first course to a formal dinner party. Complement Salmon in Cream Sauce with a well-chilled Riidesheimer wine.3 oz. butter
½ oz. flour
16 fl. oz. single cream
12- lb. cooked fresh salmon, skinned and flaked
2 tablespoons finely chopped fresh chives
½ teaspoon dried mustard
½ teaspoon salt
½ teaspoon white pepper
1 tablespoon brandy
3 fl. oz. double cream , stiffly whipped
4 TO 6 slices hot buttered toast
In a medium-sized saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the single cream, stirring constantly. Return the pan to low heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth.
Stir in the salmon, chives, mustard, salt and pepper and mix well to blend. Pour over the brandy and heat the mix-ture, stirring frequently, until it is very hot but not boiling.
Remove the pan from the heat and fold in the double cream.
Place the toast slices on individual, warmed serving plates and spoon over the salmon mixture. Serve at once.