December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-mornay.jpg" srcset="https://img.taste.com.au/B-Wgpf2-/w720-h480-cfill-q80/taste/2016/11/salmon-mornay-17789-1.jpeg 720w, https://img.taste.com.au/zv7A3yC2/w643-h428-cfill-q90/taste/2016/11/salmon-mornay-17789-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon mornay"
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(16) Rate it
- 1:10 Prep
- 0:33 Cook
4 Servings- Capable cooks
Featured in
Main recipes, Salmon recipes
Ingredients
- 125g butter
- 1/2 cup self-raising flour
- 1 1/2 cups tasty cheese, grated
- 1/4 cup chopped fresh dill
- 2 tablespoons plain flour
- 1 1/2 cups milk
- 415g can red salmon, drained and flaked
- 4 hard-boiled eggs, chopped
Method
Step 1
Rub 80g butter into self-raising flour until it resembles fine breadcrumbs. Stir in 1/2 cup cheese and dill. Mix with hands until it comes together to form a dough. Shape into a small rectangle, wrap in greaseproof paper and place into the freezer for 30 minutes or until firm.
Step 2
Preheat oven to 200°C. Melt remaining butter in a saucepan over high heat. Add plain flour and cook for 1 minute. Remove from heat and slowly add milk, stirring constantly. Return to heat and stir over medium-high heat until sauce comes to the boil.
Step 3
Add remaining cheese. Reduce heat to low and simmer for 3 minutes. Remove from heat and allow to cool slightly.
Step 4
Stir salmon and egg into sauce. Season. Spoon into 4 x 3/4-cup capacity or 1 x 4-cup ovenproof baking dish.
Step 5
Remove dough from freezer and grate. Sprinkle over mornay. Bake for 25 to 30 minutes or until top is hot and golden.
- Low carb
- Low sugar
- Lower gi
Nutrition
3155 kj
Energy
55g
Fat Total
32g
Saturated Fat
1g
Fibre
42g
Protein
374mg
Cholesterol
980.53mg
Sodium
6g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Louise Lister
- Publication: Super Food Ideas
Source: taste.com.au
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