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Salmon Mornay
Recipe by:
Lynn Cole
The piquancy of a Mornay dish is created by balancing the flavours of Gruyère and Parmesan cheeses with those of the herbs and spices.
Ready in 1 hour 5 minutes
Saved as a favourite by 4 cook(s)
Ingredients
Serves: 4
- 1 210-g tin red salmon, drained
- Squeeze of lemon juice
- 2½ cups Mornay sauce
- Paprika and parsley sprigs, to garnish
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Preparation method
Prep: 25 minutes | Cook: 40 minutes1.
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.
Provided by: Allrecipes
Last updated:
14 Aug 2012
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