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