Creamed Tuna or Salmon

This recipe makes an elegant dish of canned tuna or salmon. The addition of the chopped egg not only complements the taste of the fish, but it also extends the volume.

This is a dish good enough for company. It can be served over biscuits, noodle, or rice.

4 eggs, hard boiled and chopped
1 14.75 ounce can of salmon or two 7 ounce cans tuna, flaked
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
2 to 3 tablespoons dill

Melt butter over medium heat and whisk in the flour. Let the roux cook for a few minutes to get rid of the flour taste, then slowly whisk in the milk and cream. Add the dill, mix well, then add the fish and the eggs. Cook over medium low to heat through.

jlm