Easy Salmon Mornay
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The piquancy of a Mornay dish is created by balancing the flavours of Gruyère and Parmesan cheeses with those of the herbs and spices. Click here for a Mornay sauce recipe .
1 (210g) tin red salmon, drained
squeeze of lemon juice
2 1/2 cups Mornay sauce
paprika and parsley sprigs, to garnish
- Prepare the Mornay sauce.
- Break the red salmon into chunks, sprinkle with the lemon juice and arrange in a single layer in four heatproof dishes.
- 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.
- Serve with hot buttered toast as a snack, or with cooked rice and a green salad as a main course.
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