Title: Crab and Salmon Pate (Davis Gelatine)
Categories: Appetizer Australian Crab Salmon
Yield: 4 Servings

60	g	Butter
40	g	Flour
125	ml	Milk
125	ml	Cream
80	ml	Dry sherry
1	ts	French mustard
250	g	Red salmon; canned
3	ts	Gelatine; (1 sachet)
60	ml	Hot water
220	g	Crab; canned
		Salt
		Pepper
		Lemon slices

Heat butter in pan, add flour, stir until combined, remove from heat. Add milk and cream, stir until combined. return to pan to heat, stir until sauce boils and thickens.Reduce heat, simmer for 2 minutes, remove from heat. Gradually stir in sherry. Season with salt and pepper. Add mustard, mix well. return to heat, stir for 4 minutes, do not boil.

Put sauce into electric blender, add undrained salmon, which has had bones and any dark meat removed. Blend on medium speed for 2 minutes or until very smooth. Add gelatine to hot water and stir briskly with a fork until dissolved. Add to sauce mixture. Add undrained, coarsely flaked crab. Mix well, do not blend. Pour into four individual chilled moulds. Cover moulds, refrigerate for several hours or overnight. Garnish with lemon.

Leiner Davis Gelatin N.Z. Limited, Christchurch, New Zealand typed by Greg Mayman

From: Greg Mayman Date: 08 Apr 97 National Cooking Echo Ä

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