A delightful twist on the classic salmon mornay, this recipe features a creamy sauce and a crispy breadcrumb topping, perfect for a comforting meal.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking from the start.
Melt the butter in a saucepan over medium heat.
Use unsalted butter to control the saltiness of the dish.
Stir in the flour and cook for about a minute to form a roux.
Cooking the roux removes the raw flour taste.
Gradually whisk in the milk, stirring constantly until the mixture thickens.
Warm the milk slightly before adding to prevent lumps.
Add the lemon juice, zest, shallots, mayonnaise, and cheese to the sauce, stirring until smooth.
Taste and adjust seasoning at this stage.
Combine the flaked salmon with the sauce and pour into a casserole dish.
Ensure the salmon is evenly distributed in the sauce.
Mix the breadcrumbs with the melted butter and sprinkle over the top.
For extra crunch, use panko breadcrumbs.
Bake in the preheated oven for 25 minutes or until the topping is golden brown.
Keep an eye on the topping to prevent burning.
Serve hot with a side of rice or salad.
Garnish with fresh parsley for a pop of color.
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