BBQ
RECIPES
SALMON
MORNAY RECIPE
60
g (2 oz.) butter
4
tablespoons plain flour
Salt,
pepper
1/4
teaspoon dry mustard
pinch
cayenne
2½
cups milk
3
gherkins
2
hard-boiled eggs
220
g (7 oz.) can salmon
1
chicken stock cube
4
shallots or spring onions
Melt
butter, add flour, salt, pepper, mustard and cayenne and cook stirring
for 1 minute.
Gradually
add milk, stir until sauce boils and thickens, then cook for 1 minute.
Remove
from heat, add finely-sliced gherkins, roughly chopped eggs, drained and
flaked salmon, crumbled stock cube and chopped shallots.
Spoon
into greased ovenproof dish, sprinkle topping (see below) over the top
and bake in a moderate oven for 20 to 25 minutes until heated through and
golden brown.
Serves
4.
TOPPING
1
cup fresh bread crumbs
2
tablespoons butter
30
g (1 oz.) cheese
I
tablespoon chopped parsley
Combine
bread crumbs,
melted butter, grated cheese and parsley.
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