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Salmon mornay
Salmon mornay
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Prep Time:
70 minutes
Cook Time:
33 minutes
Total Time:
103 minutes
Creamy cheese sauce with salmon, perfect for baking.
Ingredients:
  • 125g butter
  • 75.00 gm Self Raising Flour
  • 375.00 ml tasty cheese, grated
  • 62.50 ml chopped fresh dill
  • 40.00 ml White Plain Flour
  • 386.25 gm Full Cream Milk
  • 415g can red salmon, drained and flaked
  • 4 hard-boiled eggs, chopped
Instructions:
  • Blend 80g of butter into self-raising flour until it resembles fine breadcrumbs. Add 1/2 cup of cheese and dill. Combine with your hands until a dough forms. Shape into a small rectangle, wrap in greaseproof paper, and chill in the freezer for at least 30 minutes until firm.
  • Preheat the oven to 200°C. In a saucepan over high heat, melt the remaining butter. Add the plain flour and cook for 1 minute. Remove from heat and slowly stir in the milk until smooth. Return to medium-high heat, stirring constantly until the sauce thickens and comes to a boil.
  • Sprinkle the rest of the cheese over the dish. Lower the heat and let it gently simmer for 3 minutes. Take it off the heat and let it cool down a bit.
  • Mix the salmon and egg into the sauce, season to taste, and transfer the mixture into either four 3/4-cup capacity dishes or one 4-cup ovenproof baking dish.
  • Grate frozen dough and sprinkle over the mornay. Bake for 25-30 minutes until the top is golden and bubbly.

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