Mum's Salmon Mornay

fish
mains

What you need

  • 1 400g tin salmon (drained, bones removed or well and truly mashed)
  • 1 small onion (or some spring onions), finely chopped
  • 1 bayleaf (if you have one)
  • 45g butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 teaspoon lemon juice (or as much as you want)
  • 1/2 cup grated cheese ( seriously, 1 cup)
  • 2 tablespoons breadcrumbs ( probably 3 really)
  • 30g butter - extra

How it’s done

Melt butter in saucepan, fry onion.

Add flour. Cook for 1 minute. Add bayleaf, gradually add milk while stirring constantly until sauce thickens. Add cheese, reserving 2 (or 3) tablespoons for topping.

Add salmon and lemon juice, remove the bay leaf, and stir well. You can add water if it’s too thick, but it’s usually fine.

Place mixture in a casserole dish, sprinkle equal amounts of breadcrumbs and grated cheese on top, dot with the extra butter.

Place in oven at 180 degrees for 20 - 30 minutes until browned on top.

Serve with mash potato