Refine Search by:

Salmon Yogurt Mornay

Serves 3-4


  • 2 teaspoons Australian butter
  • 1 medium onion, chopped
  • 1 x 200g carton Australian low fat natural yogurt
  • 1 tablespoon cornflour
  • 1 cup grated Australian cheddar cheese
  • 1 x 225g can salmon, drained
  • 1/2 cup macaroni, cooked
  • freshly ground black pepper to taste
  • 1 large tomato, sliced
  • 1/2 cup fresh wholemeal breadcrumbs
  • 1 tablespoon chopped parsley
Download Recipe (PDF)


  1. Melt butter in a saucepan and fry onion until transparent. Blend together the yogurt and cornflour and add to pan. Stir over a gentle heat for one minute until thickened. Stir in half the cheese and continue to cook until the cheese has melted. Remove from heat. Fold in salmon, macaroni and seasonings. Spoon into a casserole dish and top with tomato slices. Combine the breadcrumbs, parsley and remaining cheese and sprinkle on top of tomato. Bake at 200C for 20 minutes. Serve with fresh green beans or salad.


Join the discussion
RSS Feed