| 1 | *(ask the fishmonger to dress it for you, but retain the small legs for garnish) drain the can of salmon, reserving the juice. |
| 2 | Make the juice up to 150ml (?pint) with milk. |
| 3 | Set aside. |
| 4 | Put the salmon and crab meat into a bowl. |
| 5 | Melt the butter in a pan and stir in the flour. |
| 6 | Gradually add the fish and milk stock to make a smooth sauce. |
| 7 | Add the chopped tomatoes and parsley, season well. |
| 8 | Mix the sauce into the crab and salmon, then pile this mixture into two individual serving dishes. |
| 9 | Sprinkle the parmesan over the top of the salmon mixture and place under a moderate grill for 6-8 minutes or until the cheese is golden brown. |
| 10 | Serve garnished with two or three crab legs and new potatoes. |
| 11 | Serves Approx 535 kcals per serving |
