1/2 cup (125 ml) chicken broth

1/4 cup (55 g) butter

½ cup (75 g) unbleached all-purpose flour

3 eggs

1 lb (450 g) salmon, cooked and flaked (to get about 2.5 cups/625 ml cooked fish)

In a pot, bring the broth and butter to a boil. Off the heat, stir in the flour using a wooden spoon. Add the eggs, one at a time, stirring vigorously after each addition. Add the salmon and stir to combine. Season with salt and pepper. Cover and refrigerate for 1 hour or until completely chilled.

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