Quick Salmon Mornay
- Creamed potatoes (enough for 4)
- 1 large tin of red salmon
- 100 grams grated cheese
- Buttered breadcrumbs
- 1 egg (separated)
- 1 Packet of white sauce (with ½ pt milk)
Line a greased ovenproof dish with the creamed potatoes.
Make up the white sauce as per packet instructions and add the egg yolk, cheese and juice from the tin of salmon.
Add the whipped white of egg.
Pour half the mixture over the potatoes and add the flaked red salmon.
Cover with the remaining mixture.
Sprinkle with the buttered breadcrumbs.
Bake on medium high for 20 – 25 minutes until sizzling.
By Linda Hoadley