Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 418      gram          canned pink Alaska salmon
   3                    shallots -- chopped or...
   1      large         -onion -- chopped
 450      milliliter    vegetable stock
 150      milliliter    dry white wine
  25      grams         butter
  25      grams         plain flour
 300      milliliter    skimmed milk
 100      gram          curd cheese
   4      tablespoons   Greek yogurt
                        seasoning

Preparation:

Drain can of salmon. Put the juice into a bowl with onion, stock and wine. Cook on HIGH POWER for 10 minutes. Stand for 15 minutes. Melt butter on HIGH POWER for 30 seconds. Stir in flour and cook for 30 seconds on HIGH POWER. Add milk 150ml / 1/4 pint at a time. Whisk well and cook on HIGH POWER for 1 minute between each addition. Add stock to milk mixture with salmon, cheese and yogurt. Season. Transfer to a blender. Puree until smooth. Re-heat for 7 minutes on MEDIUM POWER and serve.