Salmon Mornay

Salmon Mornay

Salmon Mornay

A family tradition in our house, more than thirty years in the making.  This is a lovely nourishing and comforting dish which keeps well and can be reheated for a couple of days after making.  It may not be terribly elegant, but it is very tasty!


2 cans pink salmon, drained, skinned and boned, broken into generous chunks

2 tablespoons plain flour

1 tablespoon or butter

1 ½  cups of milk, warmed

1 onion, finely diced

1 clove of garlic, crushed

2 cups vintage cheddar cheese

1 tablespoon fresh parsley, chopped

Sprigs of thyme

Juice of a lemon


2 cups of al dente cooked Jasmine or Basmati rice (slightly undercooked is better as it absorbs the sauce)

½ cup coarse breadcrumbs

Salt, pepper to taste


Pre-heat oven to 200°C


Make a roux with the butter and flour, cooking out the raw flour taste well. 

Add the garlic and spring onions, then add the milk to form a white sauce.  Add the herbs and salt and pepper and stir through a little of the liquid from the tinned salmon. 

Add the cheese and combine well until the cheese melts.  Add the lemon juice and nutmeg and fold through the parsley.  Sauce should not be runny, but should be a pourable sauce.

In a large oven-proof casserole dish, arrange layers of rice, then fish, then white sauce finishing with a layer of white sauce topped with additional grated cheese and breadcrumbs.

Bake in a moderately hot oven for at least 30 minutes or up to an hour to allow the rice to absorb the flavours from the sauce and reduce the liquid in the mornay.

Serve with a crisp salad and lots of freshly squeezed lemon juice.