Salmon and pasta mornay

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


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


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.