Salmon Mornay

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Serves 4 · Ready in 30 min

Comfort food doesn't get better than this! Justine's easy mornay recipe transforms tinned salmon into a luxurious, cheesy dinner that feeds the whole family. The secret to this easy mornay recipe? That homemade mornay sauce with leeks, capers, and lemon zest adds incredible depth. Ready in just 30 minutes, this easy mornay recipe proves budget-friendly can still be absolutely delicious. Golden breadcrumb topping takes this easy mornay recipe from simple to spectacular!

Recipe

Serves 4 · Total 30m

Ingredients

• 2 x 200g canned salmon, drained
• 200g short pasta of your choice
• 250g baby spinach
• ¾ fresh breadcrumbs
• 2 tbsp olive oil

Mornay Sauce

• 40g butter
• 1 leek, chopped
• 40g plain flour
• 800ml milk
• 1 tbsp Dijon mustard
• 2 tbsp capers
• Zest 1 lemon
• 50g parmesan, grated
• Salt and pepper

Method

1. For the sauce, in a large saucepan, melt the butter and add the leek. Cook for 4-5 minutes with the lid on and stirring regularly until softened. Add the flour and stir with a wooden spoon to make the roux. Now, using a whisk, gradually add the milk. Bring the sauce to boil and once thick and smooth, remove from the heat and season with salt and pepper, mustard, lemon zest, and capers. Add half of the cheese and stir through before adding the spinach.
2. Preheat the grill element of the oven. Bring a pot of salted water to the boil and cook the pasta until it’s al dente.
3. Use a slotted spoon to add the pasta to the sauce along with the salmon. Fold through.
4. Mix the remaining cheese with the breadcrumbs and oil.
5. Pour pasta into an oiled baking dish. Sprinkle over the crumbs and grill for 3-4 minutes or until golden brown.