Wednesday, April 2, 2014

Smoked Salmon Mornay ...

My hubby loves smoked salmon so I dreamed up this mornay recipe for him...
The salmon was reduced so I snapped up two packs, although I only ended up using one. Smoked salmon on scrambled eggs this weekend, coming up!
I gently fried off 1/2 a small leek, half a white onion, a small carrot and one stick of celery in a knob of butter, until tender but not browned.
I added a handful of baby spinach leaves.
For the mornay sauce, I used a recipe by Rachel Khoo for inspiration...(she was making Croque Madame (cheese sauce baked on toast).
2 tbsn butter
2 tbsn plain flour (heaped)
1.5 - 2 cups milk ( I used skim)
2 tspn Dijon mustard
1/2 cup grated cheese (I used half parmesan/half cheddar)
Pepper (season with salt at the end if needed - the salmon adds salt)
In a saucepan, melt butter and add the flour and cook off gently for a few minutes. Add in the milk, whisking constantly to get rid of any lumps. Keep stirring, stirring until the sauce starts to thicken. It will take a while - don't let it catch on the bottom. Add in the mustard and cheeses and season with pepper.
Once you have a nice smooth cheesy sauce, add 200gms of the salmon, chopped into small pieces. I then let it heat through for a few minutes to cook the salmon. Add a sprinkle or dried (or fresh) dill.
Add the vegetables to the sauce.
Next, I got out my trust little Bellini processor and whizzed a slice of wholemeal bread (and the crust). I grated a little more parmesan and cheddar and added a sprinkle of dried parsley.
Transfer your mornay to an oven proof dish, top with the crumb mixture and bake for 20-30 minutes until it has just browned and the mornay is bubbling.
I used pre-made vol au vent cases but you can make bread cases by buttering a slice of bread (crust cut off) and squooshing it into a muffin tin, buttered side down. Bake for about 10 minutes in the oven until crisp.
Et voila! Elegant smoked salmon vol au vents...
Cheers - Joolz xx


  1. I never buy salmon, Joolz but I know We should eat more seafood than we do so I should get adventurous and give it a try. You are such a great cook by the way. Cooking is not my forte unfortunately.

  2. What a lovely looking meal. Your hubby's a very lucky guy. Bookmarked this one for the coming week.

    We are drowning in salmon here - it's the most popular fish by far and both plentiful and absolutely delicious. I also cure salmon fillets in the fridge in a mix of dill, sugar, salt and pepper and that is lovely and a bit decadent as well, served with a thick, creamy mustard sauce.

    1. Yes, give it a go, Marie - I'm sure it will be lovely with your salmon. I am going to try it with canned salmon next time - the smoked salmon was quite salty.

      Cheers - Joolz xx

  3. I have not tried to mornay smoked salmon before. Will give this one a try! :)

  4. Love smoked salmon too. I love using it in sushi rolls!
    This looks so delicious :)

  5. Ooh yum....that sounds delicious!


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