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Johanna’s salmon & pasta mornay
Ingredients
- 400 g small shell pasta
- 30 g butter
- 6 spring onions, chopped
- 2 cloves of garlic, crushed
- 1 tbsp flour
- 1 cup milk
- 1 cup sour cream
- 1 tbsp lemon juice
- 1 tsp dry mustard
- 425 g tin salmon, drained and flaked
- ½ cup fresh parsley, chopped
- Salt and pepper to taste
Preparation
Step 1: Add pasta to a large pan of boiling water and cook until just tender; drain and keep warm.
Step 2: While pasta is cooking, melt butter in a medium pan, add onion and garlic.
Step 3: Stir over a low heat for 3 minutes.
Step 4: Add flour and stir 1 minute.
Step 5: Combine milk, cream, lemon juice and mustard in a jug. Add gradually to onion mixture, stirring constantly.
Step 6: Stir over a medium heat for 3 minutes or until mixtureboils and thickens.
Step 7: Add salmon and parsley to pan and stir for 1 minuteor until heated through. Turn heat off.
Step 8: Add drained pasta to pan, stir until well combined.
Step 9: Season with salt and pepper before serving.
