Ingredients
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45 g butter
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1/2 cup plain flour
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salt and pepper, to taste
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600 ml milk
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1/2 lemon, juice and zest of
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1 pickle, sliced
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3 shallots, chopped (green onions)
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1/2 tablespoon mayonnaise
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1/2 cup cheese, sharp grated
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1/2 cup breadcrumbs, soft
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1/2 tablespoon butter, melted
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1 egg, beaten
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1 (310 g) can canned red salmon, drained
Instructions
- Melt butter, add flour, salt and pepper and cook approximately 1 minute.
- Add milk and stir constantly until it boils and thickens, add other ingredients, other than breadcrumbs and melted butter.
- Pour into casserole dish and top with buttered breadcrumbs (breadcrumbs mixed with melted butter).
- Place in moderate oven 180 deg C (350 deg F) until mornay is heated through and breadcrumbs are golden brown, approximately 25mins.
- Serve with rice.