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Salmon Mornay

Created by ImPat on June 11, 2016

1 cup cheddar cheese, grated (or more if you like or use your favourite cheese)
1 can (415 gram) red salmon (or pink flaked can remove skin and bone if you wish I don't)

Step 1: Melt butter in a saucepan till bubbling and then add flour and stir and cook for a few minutes.
Step 2: Add the warm milk in one go and whisk liked crazy and then stir until thickened, if too thick for your liking thin out with some more milk.
Step 3: Add the grated cheese and stir until melted and then add the flaked salmon.
Step 4: To serve you can put the mix through cooked pasta (I cook up 350 grams), or in vol-a-vent (pastry cases), it also makes a good spread/dip with vegies and or crackers and I like it on toast for breakfast and left overs freeze well or minus the cheese and add 1 to 2 tablespoons of curry powder to the flour and make as per recipe and serve over rice or in vol-a-vents or over rice, not my favourite but others have enjoyed.