potato-topped salmon mornay


30g butter
1 onion, chopped
1 stick celery, chopped
1 tbs plain flour
3/4 cup milk
1/3 cup cream
1/3 cup grated tasty cheese
210g can salmon, drained, flaked
2 tbs chopped dill pickles
2 tbs grated tasty cheese, extra

potato topping

2 large (about 400g) potatoes
1 tbs milk
20g butter
2 tsp chopped fresh chives


heat butter in pan, add onion and celery, cook, stirring until onion is soft. add flour stir 1 minute or until mixture is bubbly. remove from heat, gradually stir in combined milk and cream, stir over heat until mixture boils and thickens. remove from heat, stir in cheese, salmon, and pickles.

spoon mixture into 2 oven proof dishes (1 1/3 cup capacity). spread potato topping over salmon mixture, sprinkle with extra cheese. bake, uncovered, in moderately hot oven about 25 minutes or until hot. serve with salad with lemon dressing.

potato topping: boil, steam or microwave potatoes until tender, drain. mash potatoes with milk and butter until smooth, stir in chives.

serve with fresh salad.


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