Excellent way to throw away one ingredient. This really can be a superb Salmon mornay plus one among my favorites. If you are worried regarding the nutritional value of some of these dishes, don't be. Though it can be reduced in calories, if you aren't acquiring much nutritional value from this won't sustain you, and you'll only end up hungry all over again and again eating a lot more energy than you would have. Diet facts labels tell you exactly what's from the meals you consume. It helps you determine whether you are in possession of a vibrant diet. Each and every recipe we all share must have an ingredient label. Some recipes also provide nutritional fact info. The ingredient label lists the amount while within the field below. They're recorded per serving as a percentage of the daily value.

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How to make Salmon mornay

Yield = 4
Prep time: 1:10
Cook time: 0:33
Total time: 1:43

Ingredients

  • 125g butter
  • 1/2 cup self-raising flour
  • 1 1/2 cups grated Devondale Tasty Cheese Block (500g)
  • 1/4 cup chopped fresh dill
  • 2 tablespoons plain flour
  • 1 1/2 cups milk
  • 415g can red salmon, drained and flaked
  • 4 hard-boiled eggs, chopped

Method

  • Step 1 Rub 80g butter into self-raising flour until it resembles fine breadcrumbs. Stir in 1/2 cup cheese and dill. Mix with hands until it comes together to form a dough. Shape into a small rectangle, wrap in greaseproof paper and place into the freezer for 30 minutes or until firm.
  • Step 2 Preheat oven to 200°C. Melt remaining butter in a saucepan over high heat. Add plain flour and cook for 1 minute. Remove from heat and slowly add milk, stirring constantly. Return to heat and stir over medium-high heat until sauce comes to the boil.
  • Step 3 Add remaining cheese. Reduce heat to low and simmer for 3 minutes. Remove from heat and allow to cool slightly.
  • Step 4 Stir salmon and egg into sauce. Season. Spoon into 4 x 3/4-cup capacity or 1 x 4-cup ovenproof baking dish.
  • Step 5 Remove dough from freezer and grate. Sprinkle over mornay. Bake for 25 to 30 minutes or until top is hot and golden.