Instructions: Heat butter in a pan, add flour, stir until combined. Remove pan from heat. Add milk and cream and whisk until combined. Return pan to heat, and stir until sauce boils and thickens. Add wine, mustards and seasonings and mix well.

Sprinkle gelatine over water and when softenned, add to white sauce mixture. Return pan to heat and stir for 3 minutes. Put sauce into an electric blender, add drained salmon and smoked salmon with any bones and dark skin removed. Blend on medium speed until very smooth.

Pour into serving bowl and refrigerate for several hours or overnight.

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