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Salmon Mornay - Quick



4 portion(s)

Salmon mornay

  • 400 gram Red Salmon, canned, Skin & bones removed
  • 1 --- Quantity of EDC Bechamel Sauce
  • 4 --- hard boiled eggs peeled and chopped, Quartered
  • 4 --- Green spring onions, Chopped finely
  • 2 level teaspoons chopped dill, Or 1 tsp dried
  • 1/2 level teaspoons cayenne pepper
  • 50 gram panko breadcrumbs
  • 1 portion Extra Virgin Olive Oil Spray
  • 1 tablespoon fresh chopped parsley
  • 2 tablespoons capers, salted, Rinsed and drained
  • 30 grams parmesan grated

Recipe's preparation

    Salmon mornay
  1. Make Bechamel sauce as per EDC.

    Add dill, cayenne, eggs, spring onions, capers and salmon to jug with the Bechamel.

    1 minute, Counter-clockwise operationClosed lid speed 1

    Check seasoning and adjust to taste and pour into ovenproof dish.

    Combine breadcrumbs, parmesan and parsley. Sprinkle over mornay and spray lightly with oil.

    Place into a preheated oven and bake 180 degrees C until golden and bubbling.

    Serve with baby potatoes and green beans.



Great family mid-week meal!

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  • Great recipe, will definitely

    Submitted by DonnaCrow on 15. June 2016 - 20:54.

    Great recipe, will definitely be making again...yum!

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  • Great recipe. So simple, so

    Submitted by Galangoor on 11. February 2016 - 22:35.

    Great recipe. So simple, so fast.  I usually have to add lots of spices to recipes to cater for our tastes, but the combination of dill and capers made all that unnecessary. Definitely on my favourites list. Thanks


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  • This is a lovely recipe. I

    Submitted by iMaccas on 1. October 2013 - 19:12.

    This is a lovely recipe. I  substituted the can of salmon with Tassal Smoked cooking Salmon, 200gms, because it was all I had AND I didn't have any eggs in the fridge, but even without them, the dish was delicious.  This will become a regular favourite.  Thank you. 

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