Salmon Bechamel

Salmon bechamel
  • 1-pound can salmon
  • 3 tablespoons butter or other fat
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • Dash pepper
  • Dash nutmeg
  • 2 cups liquid (liquid from canned salmon plus milk to make volume)
  • 2 hard boiled eggs, chopped
  • 3 cups cooked rice
  1. Drain and flake salmon, saving liquid.
  2. Melt butter and blend in flour and seasonings.
  3. Add liquid gradually and cook until thick and smooth, stirring constantly.
  4. Add salmon and eggs; heat.
  5. Serve over rice or in a rice ring.
Serves 6.

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