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Drain the can of salmon, reserving the juice. Make the
juice up to 150ml (1/4 pint) with milk. Set aside.
Put the salmon and crab meat into a bowl.
Melt the butter in a pan and stir in the flour.
Gradually add the fish and milk stock to make a smooth
sauce. Add the chopped tomatoes and parsley, season
well. Mix the sauce into the crab and salmon, then
pile this mixture into two individual serving dishes.
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.
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