Salmon Mornay
20 June 2016
Abstract
An old favourite
Tuna can be substituted if desired
Ingredients
- 440g can Red or Pink Salmon
- 1 1/2 cups cooked rice
- 30g butter or substitute
- 2 tablespoons plain flour
- 2 cups hot water
- 1 cup Nestles Instant Sunshine Powdered milk
- 1/3 cup grated cheese of your choice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Dry breadcrumbs
- Extra cheese
- Fresh chopped parsley
Method
Drain salmon, break up lightly and remove any bones.
Grease casserole dish and spoon in cooked rice, arrange salmon on rice, squueze lemon juice over if desired
Melt butter in small saucepan, stir in flour, add hot water and milk powder.
Stir until sauce boils and thickens
Add grated cheese, salt and pepper and stir until smooth
Pour creamy mornay sauce over salmon, sprinkle with extra cheese and top with breadcrumbs
Bake in 180 degree oven for about 20 minutes or until golden brown
Sprinkle with chopped parsley before serving
