Saturday, 31 March 2018

Salmon Mornay

Ingredients

  • 1 x 425g pink salmon
  • 3 hard-boiled eggs chopped
  • 2 teaspoons butter
  • 3 rounded tablespoons cornflour
  • 3 cups milk
  • 1 cup grated cheese
  • 4 finely chopped eschallots
Method
  1. Mix cornflour in 1/3 cup milk. 
  2. Heat rest of milk in saucepan to almost boiling. 
  3. Stir in cornflour mix until milk thickens. 
  4. Add grated cheese and butter and continue stirring.  
  5. Take off heat. Add salmon and egg. 
  6. Return to heat and stir to heat through.
  7. Add eschallots a few minutes before serving.
  8. Serve on a bed of rice.







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