Photo: Caroline Attwood
Ingredients
- 1 pound salmon
- 2 hard-boiled eggs
- 1 ounce butter
- 1 ounce flour
- ½ pint soup stock
- 1 quart soup stock
- pepper to taste
- coarse sea salt to taste
- toast for serving
Directions
1
Boil the salmon in salted water until soft, then chop it finely.
2
Hard-boil the eggs, mash the yolks, and press them through a strainer.
3
In a pot, combine the egg yolks with the butter and flour, then soften with ½ pint of soup stock.
4
Add pepper and salt, bring to a boil, and stir until smooth.
5
Add 1 quart of soup stock, bring to a boil again, and strain the mixture.
6
Stir in the chopped salmon and serve with toast.