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My Mum’s Salmon Mornay: A Taste of Home

My mum’s Salmon Mornay is more than just a recipe to me; it’s a time capsule. I can still picture her in the kitchen, humming along to the radio as she stirred the creamy sauce, the aroma of salmon and cheese filling the air. It was a dish reserved for special occasions, birthdays, and family gatherings, and every mouthful was a comforting hug. I remember being tasked with sprinkling the buttered breadcrumbs on top, feeling so important and proud to contribute. The recipe itself was scribbled on a scrap of paper, a testament to its well-loved status, and now, decades later, it’s my turn to recreate that magic and share it with you.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6-8
Dietary Type: Dairy

Ingredients

1 (310g) can canned red salmon, drained
45g butter
½ cup plain flour
Salt and pepper, to taste
600ml milk
½ lemon, juice and zest of
1 pickle, sliced (optional)
3 shallots, chopped (green onions)
½ tablespoon mayonnaise
1 egg, beaten
½ cup cheese, sharp grated
½ cup breadcrumbs, soft
½ tablespoon butter, melted

Equipment Needed

Casserole dish (ovenproof)
Saucepan
Wooden spoon or whisk
Grater
Measuring cups and spoons

Instructions

Preheat your oven to 180°C (350°F). While the oven is heating, prepare the mornay sauce.
In a saucepan, melt 45g of butter over medium heat. Once melted, add ½ cup of plain flour, salt, and pepper. Cook for approximately 1 minute, stirring constantly to form a smooth roux. This is the base of your mornay sauce, so ensure there are no lumps.
Gradually add 600ml of milk to the roux, stirring constantly with a wooden spoon or whisk. Continue stirring until the mixture boils and thickens into a smooth sauce. This might take a few minutes, so be patient and keep stirring to prevent the sauce from sticking to the bottom of the pan.
Remove the saucepan from the heat. Add the drained can of canned red salmon, ½ lemon (juice and zest), sliced pickle (if using), chopped shallots, ½ tablespoon of mayonnaise, and the beaten egg to the sauce. Gently fold all the ingredients together until well combined. The heat from the sauce will lightly cook the egg, adding richness and binding the mixture.
Stir in the ½ cup of grated cheese, reserving a small amount for topping if desired.
Pour the salmon mornay mixture into your casserole dish.
In a small bowl, combine the ½ cup of soft breadcrumbs with the ½ tablespoon of melted butter. Mix well to ensure the breadcrumbs are evenly coated with butter.
Sprinkle the buttered breadcrumbs evenly over the top of the salmon mornay. If you reserved any grated cheese, sprinkle it over the breadcrumbs for an extra cheesy finish.
Place the casserole dish in the preheated oven and bake for approximately 25 minutes, or until the mornay is heated through and the breadcrumbs are golden brown and crispy. Keep an eye on it, as oven temperatures can vary.
Remove from the oven and let stand for a few minutes before serving.

Expert Tips & Tricks

For an even richer flavor, use a good quality mature cheddar cheese. The sharper the cheese, the more flavour it will impart to the mornay.
If you prefer a smoother sauce, use a whisk instead of a wooden spoon to stir the milk into the roux. This will help prevent lumps from forming.
Don’t overcook the salmon mornay, as it can become dry. The breadcrumbs should be golden brown, and the sauce should be bubbling gently.
To prevent the breadcrumbs from burning, you can loosely cover the casserole dish with foil during the last 10 minutes of baking.
For a little extra zing, try adding a pinch of cayenne pepper or a dash of Worcestershire sauce to the mornay sauce.
If you want to prepare the mornay ahead of time, you can make it up to step 6 and store it in the refrigerator for up to 24 hours. When ready to bake, top with the breadcrumbs and bake as directed, adding a few extra minutes to the cooking time if needed.

Serving & Storage Suggestions

Serve the Salmon Mornay hot, directly from the casserole dish. It pairs beautifully with steamed rice, a fresh green salad, or crusty bread for dipping into the creamy sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or bake in a preheated oven at 180°C (350°F) until warmed. While it can be frozen, the texture of the sauce may change slightly upon thawing. It’s best enjoyed fresh or within a few days of making.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	339.6 kcal	N/A
Calories from Fat	166 g	49%
Total Fat	18.5 g	28%
Saturated Fat	9.4 g	46%
Cholesterol	92.3 mg	30%
Sodium	474.3 mg	19%
Total Carbohydrate	22.1 g	7%
Dietary Fiber	0.7 g	2%
Sugars	0.8 g	3%
Protein	20.8 g	41%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free flour for the roux and gluten-free breadcrumbs.
Dairy-Free: While this recipe is traditionally dairy-based, you could experiment with using plant-based butter and milk alternatives, but be aware that the flavor and texture will differ.
Different Fish: While the recipe calls for canned red salmon, you can substitute with fresh or frozen salmon fillets, cooked and flaked. Smoked salmon would also add a delicious twist.
Vegetable Additions: Add cooked peas, corn, or other vegetables to the mornay sauce for added nutrition and flavor.
Spicy Kick: Add a pinch of red pepper flakes to the mornay sauce for a hint of spice.
Herb Infusion: Infuse the milk with fresh herbs like thyme or bay leaf while heating for a more aromatic sauce. Remove herbs before adding to the roux.

FAQs (Frequently Asked Questions)

Q: Can I use fresh salmon instead of canned?
A: Yes, you can absolutely use fresh salmon. Cook it until flaky, remove the skin and bones, and flake it into the mornay sauce. About 300g of cooked salmon should be a good substitute for the canned salmon.

Q: Can I make this ahead of time?
A: Yes, you can prepare the mornay up to the point of adding the breadcrumbs. Store it in the refrigerator and add the breadcrumbs just before baking. This is great for meal prepping!

Q: What if my mornay sauce is too thick?
A: If the sauce becomes too thick, simply add a little more milk, a tablespoon at a time, until you reach the desired consistency.

Q: Can I freeze leftover Salmon Mornay?
A: While you can freeze it, the texture of the sauce may change slightly upon thawing. It’s best enjoyed fresh, but if freezing is necessary, store it in an airtight container and thaw it completely before reheating.

Q: What can I serve with Salmon Mornay?
A: Salmon Mornay is delicious served with rice, a fresh green salad, or crusty bread. It’s also a great addition to a buffet or potluck.

Final Thoughts

My Mum’s Salmon Mornay is a dish that holds a special place in my heart, and I hope it will find a place in yours too. It’s a comforting and flavorful meal that’s perfect for any occasion. Whether you’re cooking for your family or entertaining guests, this recipe is sure to impress. So gather your ingredients, preheat your oven, and get ready to experience a taste of home. Don’t be afraid to experiment with variations and make it your own. And most importantly, enjoy the process and the delicious results! I’d love to hear your feedback and any adaptations you make, so please share your thoughts after you’ve tried it. Perhaps pair it with a crisp Sauvignon Blanc for the ultimate culinary experience. Happy cooking!

My Mum’s Salmon Mornay Recipe