Creamed Salmon on Toast Recipe

This recipe is close to my heart. My late mother-in-law, Florence, introduced me to Creamed Salmon on Toast many moons ago. It used to be a favourite of ours to share when we got together over the years. Whenever I make it, I always think of her and the loving, thoughtful person she was – in fact, she was my best friend for many years.
The only other person who has a passion for eating this delectable dish is my son Taylor. The last time I made it was over 5 years ago when he was visiting from Vancouver. Yesterday, he asked if I’d like to make Creamed Salmon for lunch since Nellie was away at the gym and wouldn’t be around to ‘enjoy the delightful fish smells’. Our cat and dog were thrilled to eat the drained fish oil and bones.
If you are lucky enough to live on one of our coasts, then you have access to fresh wild salmon for this recipe. If you’re like me, I just use a can of WILD salmon. Please do NOT use farmed salmon for the reasons described in this informative documentary (here). Look for the word “Wild” right on the label.

First, de-bone the salmon.
Toast whole wheat bread.
Heat or cook peas.
Next, in a frypan, melt the butter on medium until it just starts to bubble.
Add the flour and stir with a wisk. It will become ‘crumbly’.

Add milk, one third at a time, wisking until smooth.
Add salmon and wisk until completely mixed.

If you wish, add a pinch of salt and pepper.
Place toast on a plate and smother with Creamed Salmon. Top with peas (warmed up leftover or freshly cooked). Voila! You have Creamed Salmon on Toast – an incredible feast!

Recipe for Creamed Salmon on Toast
1 Can Wild Salmon or fresh cooked
1 cup milk, more or less
1 Tbsp. or so flour
2 Tbsp. butter
salt and pepper optional
Toast
Peas

From my cookbook “Mom’s Recipes“.

Enjoy.