8 oz. salmon (fresh or tinned)
1 oz. butter
1 oz. corn flour
1 tsp. sugar
1/2 tsp. dry mustard
1 tsp. salt
1/2 tsp. paprika
1 egg yolk
2 egg whites
1/4 pt. milk
3 tbsp. vinegar
2 tsp. geletine
Cucumber and olives, for decoration

Place butter, corn flour, sugar, salt, paprika, egg yolk and milk in a blender. Blend for 30 seconds at top speed. Pour mixture into a saucepan and heat until boiling, cook for 3 minutes stirring all the time, then remove from heat. Stir in vinegar and geletine which has been dissolved in some salmon juice. Put mixture aside to cool.