Salmon mornay

Salmon mornay

(16) Rate it

  • 1:10 Prep
  • 0:33 Cook
  • 4 Servings
  • Capable cooks

Featured in
Main recipes, Salmon recipes


  • 125g butter
  • 1/2 cup self-raising flour
  • 1 1/2 cups tasty cheese, grated
  • 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


  • 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.

  • Low carb
  • Low sugar
  • Lower gi


  • 3155 kj


  • 55g

    Fat Total

  • 32g

    Saturated Fat

  • 1g


  • 42g


  • 374mg


  • 980.53mg


  • 6g

    Carbs (sugar)

  • 23g

    Carbs (total)

All nutrition values are per serve
  • Author: Dixie Elliott
  • Image credit: Louise Lister
  • Publication: Super Food Ideas



Please enter your comment!
Please enter your name here