Salmon Timbales with Mornay Sauce

• 1/2 cup olives cut up
• 16 ounces salmon
• 3 tablespoons butter
• 3 tablespoons flour, all-purpose
• 1/2 teaspoon onion salt
• 18 teaspoon black pepper
• 18 teaspoon tarragon leaves crumbled
• 1 cup milk
• 2 tablespoons tomato paste
• 1/2 cup bread crumbs
• 3 large eggs beaten

1. Cut olives into wedges and set aside.
2. Drain salmon and save the liquid.
3. Remove and discard skin and large bones from salmon.
4. Flake fish.
5. Melt butter and stir in flour, salt, pepper, and tarragon.
6. Add enough milk to liquid from drained salmon to make 113 cups.
7. Gradually add this to butter-flour mixture and cook, stirring constantly, until mixture boils and sauce thickens.
8. Stir in tomato paste.
9. Mix together salmon, olives, and bread crumbs.
10. Beat eggs until bubbly and stir into salmon mixture.
11. Add the thickened, seasoned sauce and mix well.
12. Spoon into five (6 oz.)
13. custard cups which have been well greased.
14. Place cups in pan holding about 1 inch of hot water.
15. Bake at 350F (180C) for about 50 minutes or until knife inserted in center of mixture comes out clean.
16. Remove from water and let stand 5 minutes.

olives, salmon, butter, flour, onion salt, black pepper, tarragon, milk, tomato paste, bread crumbs, eggs

Taken from recipeland.com/recipe/v/salmon-timbales-mornay-sauce-45613 (may not work)