Salmon mornay with potato and cauliflower mash

Salmon mornay with potato and cauliflower mash

(2) Rate it

  • 0:40 Prep
  • 0:25 Cook
  • 8 Servings
  • Capable cooks

Get friends together to revisit this classic dish from days gone by.

Featured in
Main recipes, Egg free recipes


  • 100g butter
  • 1/2 teaspoon mustard powder
  • 80g (1/2 cup) plain flour
  • 750ml (3 cups) milk
  • 100g Mainland Special Reserve Creamy Vintage cheddar, coarsely grated
  • 1.2kg Sebago potatoes, peeled, coarsely chopped (see note)
  • 500g cauliflower florets
  • 2 tablespoons chopped fresh chives
  • 8 (about 250g each) salmon fillets, skin on
  • 2 tablespoons olive oil
  • 25g (1/3 cup) fresh wholemeal breadcrumbs (made from day-old bread)


  • Step 1
    Melt half the butter in a saucepan over medium heat until foaming. Add mustard powder and half the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually whisk in 625ml (21/2 cups) milk. Place over medium-low heat. Cook, stirring constantly, for 5 minutes or until sauce boils and thickens. Cook for 1 minute. Remove from heat. Stir in half the cheddar. Season with salt and pepper. Cover surface with non-stick baking paper. Set aside to cool slightly.
  • Step 2
    Meanwhile, cook potato and cauliflower in a saucepan of salted boiling water for 12 minutes or until tender. Drain. Return to the pan. Add remaining butter and milk. Mash until smooth. Stir in chives. Season with salt and pepper.
  • Step 3
    Line a large baking tray with non-stick baking paper. Lightly dust the salmon with remaining flour. Shake off excess. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook half the salmon, skin-side up, for 2 minutes. Turn and cook for 2-3 minutes or until the skin is crisp. Transfer, skin-side down, to the prepared tray. Repeat with the remaining oil and salmon.
  • Step 4
    Preheat grill on high. Spoon one-eighth of the sauce over the centre of each piece of salmon. Combine the breadcrumbs and remaining cheddar in a bowl. Sprinkle over the salmon. Cook under grill for 1 minute or until cheddar melts and breadcrumbs are golden. Divide the mash among serving plates. Top with the salmon.

  • High protein
  • Low carb
  • Lower gi


  • 2775 kj


  • 34g

    Fat Total

  • 13g

    Saturated Fat

  • 4g


  • 60g


  • 28g

    Carbs (total)

All nutrition values are per serve


If Sebago potatoes are unavailable use Golden Delight potatoes.

  • Author: Kerrie Ray
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste



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