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Salmon Mornay

Serves 4


  • 40g Australian butter
  • 1 medium onion, chopped
  • 4 tablespoons plain flour
  • 1 1/2 cups Australian natural yogurt
  • 1 x 450g can pink salmon, drained
  • 3 hard boiled eggs, peeled and sliced
  • 1 cup shell shaped pasta, cooked
  • 1 cup grated Australian cheddar cheese
  • 1/2 cup fresh breadcrumbs
  • 2 tablespoons chopped fresh parsley
Download Recipe (PDF)


  1. Melt the butter and saute the onion until softened. Blend in flour, cooking for 1 minute, then remove from heat. Stir in yogurt and beat until smooth. Fold in salmon, eggs and pasta. Place in an 8 cup capacity ovenproof casserole dish. Combine cheese with breadcrumbs and parsley and sprinkle over casserole. Bake at 180C for 30 minutes.


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