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Salmon and pasta mornay

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 400 g (14 oz) small shell pasta
  • 30 g (1 oz) salted butter
  • 6 spring onions (scallions), chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon plain (all-purpose) flour
  • 250 ml (9 fl oz/1 cup) milk
  • 250 g (9 oz/1 cup) sour cream
  • 1 tablespoon lemon juice
  • 425 g (15 oz) tinned salmon, drained and flaked
  • 1 large handful chopped parsley

Method

1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.

2. Meanwhile, melt the butter in a saucepan and cook the spring onion and garlic over low heat for 3 minutes or until soft. Add the flour and stir for 1 minute. Mix together the milk, sour cream and lemon juice and slowly add to the pan, stirring constantly. Stir over medium heat for 3 minutes or until the sauce boils and thickens.

3. Add the salmon and parsley to the sauce and stir for 1 minute to heat through. Toss with the pasta and season before serving.

Main ingredient:
Fish
Course:
Main-course
Occasion:
Family meals, Midweek dinner

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