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.

Salmon & Rice Patties

Ingredients:

• 410 gm can of salmon
  
• 1 1/2 cups jasmine rice, cooked
• 1/2 cup chopped onion
• 1/2 cup chopped sun-dried tomatoes (the ones from a jar, preserved in olive oil, work well)
• 1 egg
• 1/4 cup of brown rice flakes
• 2 tbs GF mayo (I made my own, click here for details)
• 1 tsp GF Worcestershire sauce
• salt, pepper
• 1/2 cup of rice crumbs for coating
• 2 tbs oil

Method:

1. Add salmon to mixing bowl and break up with a potato masher
2. Combine salmon with cooked rice and mix well.
3. In a small pan, saute chopped onion and chopped sun-dried tomatoes for a few minutes. After it’s cooled a little, add the onion/tomato mixture to the mixing bowl.
4. Add the mayo, Worcestershire sauce, salt, pepper, egg and 1/4 cup of rice flakes to the mixing bowl too. Mix well until all ingredients are well combined.
5. Heat up some oil in the pan on medium heat.
6. Form patties and lightly coat them in the rice crumbs.
7. Cook the patties, on medium heat, until golden brown. About 5-7 minutes on each side.

Serve with Vietnamese Dipping Sauce.