2 tbsp hard margarine (butter browns too fast)
1/2 c celery, chopped
1/4 c green pepper, chopped
1 c fresh mushrooms
1 tbsp onion, chopped
2 tbsp all-purpose flour
1/2 tsp salt
1/16 tsp pepper
1 c milk
7 1/2 oz canned salmon, drained

Melt margarine in frying pan. Add celery, green pepper, mushrooms and onion. Saute slowly until tender. Mix flour, salt and pepper. Stir in milk until it boils and thickens. Remove skin and round bones from salmon. Flake. Add salmon to frying pan. Stir. Heat through. Add a bit more milk if you would like a thinner filling. Serve over buttered toast. Make a scant 2 cups. Serves 4.

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