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Salmon Mornay Pizza

Created by ImPat on October 18, 2014

415 grams cooked salmon (pink salmon, canned, drained, skin and bones removed and flaked)
1/2 red onion (small thinly sliced)
1 teaspoon small caper (rinsed)
60 grams bread buns (4 bread rolls, bake at home split)
1 tablespoon dill (chopped)

Step 1: Preheat oven to 220C (200C fan forced).
Step 2: Grease 2 baking trays.
Step 3: Melt butter in a medium moderate heat and add flour, cook and stir for 1 minute and then gradually stir in milk until smooth and then stir for 3 to 4 minutes or until sauce boils and thickens.
Step 4: Stir in spinach and half the cheese and cook for 10 minutes and then stir in salmon, onion and capers.
Step 5: Place bread cut side up on prepared trays and spoon salmon mixture over bread and then sprinkle with remaining cheese.
Step 6: Bake pizza for 10 to 12 minutes or until bases are crisp and serve sprinkled with dill.
Step 7: VARIATIONS - save time and use 1 cup bought bechamel sauce - it is in the chilled section or try topping as a filling in filo pastry. Also good for folding through hot pasta or even as a dip or spread with crackers and veg or my favourite is to fill up vol-au-vent shells and it is liking having an no top pie.