Salmon mornay

Salmon mornay




  • 415g tin red salmon, drained
  • 125g tin corn, drained
  • 1 cup celery, diced
  • 1 packet chicken noodle soup mix
  • 1 cup milk
  • 1 tsp cornflour


Preheat oven to 190’C.

In a baking dish, combine salmon, corn and celery.

In a saucepan, heat the milk over medium heat and add soup mix and sprinkle over cornflour, stir over heat until it starts to thicken, about 5 minutes.

Pour saucepan contents into the baking dish and mix through the salmon mix well.

Place in oven for 30 minutes. Remove and serve.


  • The chicken noodle soup makes this quite salty, so if you can find a soup mix that is salt-free or salt-reduced it may bring improved results.
  • If you do find this too salty, mash 1 kg of potatoes and mix through. Make into rissoles by shaping into rissole shape and rolling in breadcrumbs and pan frying for 3-4 minutes on each side over medium heat.



Related fish recipes:


This is Moira Gillard’s recipe – adapted by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.



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