Home           Mains           Sweets           Snacks / Drinks           News           About           Shop Online

Vegetable Salmon Mornay

We have a thing with mornay recipes, where my husband and I make them together, or swap who plays the role of chef. The ingredients constantly change depending on what we have around the place, but Ben was certain that this particular version was one of the best ever - thanks to the tasty addition of native herbs, I'm sure!


2 onions, diced
50gms butter
2 stalks celery, finely sliced
1/2 broccoli head, finely chopped
2 tbsp plain flour
2 cups milk
1 x 300gm tin creamed corn
1 x 415gm tin pink salmon
1/2 cup frozen peas
1 cup grated cheese
2 teaspoons Mountain Pepper Flakes
1 teaspoon Sea Parsley
Sea salt & cracked pepper, to serve

Step One

Saute the vegetables in the butter, adding more if necessary, until soft.

Step Two

Add the flour to the vegetable / butter mix, stirring to absorb the butter. Slowly add milk, stirring the whole time so as to avoid creating lumps in the sauce. Bring to the boil, and then reduce to a simmer.

Step Three

One at a time, add the corn, peas and salmon to the sauce. Stir the cheese in until it melts and blends in, add the herbs and let the sauce simmer until it thickens. Season to taste, and serve over rice.

1 comment:

Charlie said...

Hi Danielle, I've just come across your site after being directed towards the 'Outback Pride' website when in search of some traditional bush foods. I am a Nutritionist working in Aboriginal Health and am really keen to look at using more traditional foods in my cooking with the community. I really look forward to trying some of your recipes (starting with this one first) and will happily pass on news of your site to the people I work with. Keep up the great work!

PS I hope you don't mind, but in the interests of healthy eating, I plan to substitute the butter in your recipe for canola margarine and use low-fat milk and cheese.