Salmon Mornay
1 / 1 Picture by:  

Salmon Mornay

The piquancy of a Mornay dish is created by balancing the flavours of Gruyère and Parmesan cheeses with those of the herbs and spices.

Lynn Cole


Serves: 4 

  • 1 210-g tin red salmon, drained
  • Squeeze of lemon juice
  • 2½ cups Mornay sauce
  • Paprika and parsley sprigs, to garnish


Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

  1. Prepare the Mornay sauce.
  2. Break the red salmon into chunks, sprinkle with the lemon juice and arrange in a single layer in four heatproof dishes.
  3. Pour the sauce evenly over the salmon and cook under a moderately hot grill until golden brown and bubbling hot. Garnish each dish with a sprinkling of paprika and parsley sprigs.
  4. Serve with hot buttered toast as a snack, or with cooked rice and a green salad as a main course.

Mornay sauce

Mornay sauce is simply a béchamel sauce thickened with Parmesan and Swiss cheeses. Click here for the recipe.

More Choices

Reviews (0)

Write a review

Click on stars to rate
Tell others what you thought of this recipe!

More Recipe Collections