Salmon Mornay Bake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 300 g pasta (small spiral)
• 200 g broccoli (cut into small florets)
• 1/2 cup peas (frozen)
• 1/2 cup corn kernel (frozen)
• 2 tablespoons butter
• 2 tablespoons plain flour
• 2 cups milk (i use low fat warmed)
• 1 cup cheddar cheese (grated)
• 400 g canned salmon (red or pink)
• 1 1/2 cups fresh breadcrumbs (soft)
• 1 teaspoon lemon zest (finely grated)
• 1/4 cup chives (finely chopped)

Recipe

• 1 cook pasta as per manufacturers directions until tender but firm to the bite adding broccoli and peas and corn in the last 2 minutes.
• 2 drain and return to pan.
• 3 while pasta is cooking melt butter in a large saucepan over moderate heat and add the flour and cook for a minute or two.
• 4 add warmed milk and using a balloon whisk, whisk well to remove any lumps, bringing to the boil and then reduce the heat and simmer uncovered for 5 minutes or until sauce thickens stirring all the time.
• 5 add the cheese and stir till melted and then add salt and pepper to taste and then add the flaked salmon.
• 6 add the cheese salmon sauce to the pasta, broccoli, peas and corn mix and gently stir to combine.
• 7 spoon mix into a 2 litre (8 cup) capacity oven proof dish.
• 8 preheat oven-grill (broiler) to high.
• 9 combine the breadcrumbs, zest and chives and sprinkle over the pasta.
• 10 cook under grill (broiler) for 3 to 4 minutes or until goden brown.
• 11 serve at once.