Salmon Mornay

Serves: 2

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  • 1 packet Slendier Spaghetti 250g
  • 1 ½ slice of wholemeal bread (torn)
  • ½ Tbsp finely grated orange rind
  • ½ cup fresh parsley (chopped)
  • 1 Tbsp fresh dill
  • 1 Tsp grated parmesan cheese
  • 1 Tbsp cornflour
  • 1 cup chicken stock (reduced salt)
  • 40ml orange juice
  • ½ leek (trim ends and thinly slice)
  • 200g tinned salmon (in spring water drained, flaked)

White Sauce

  • 20g plain flour
  • ¾ cup reduced fat milk
  • ¼ cup reduced fat natural yoghurt
  • 1 Tbsp grated reduced fat cheddar cheese


  1. Prepare Slendier Spaghetti as per instructions on the back of the packet
  2. Preheat oven to 180°C. Place the bread, orange rind, half the parsley and half the parmesan in the bowl of a food processor and process until coarsely chopped
  3. Meanwhile, to make the white sauce, melt the dairy spread in a saucepan over medium heat. Stir in the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add the milk, whisking until combined. Cook over medium heat, stirring constantly with a wooden spoon, until sauce boils and thickens. Remove from heat. Stir in yoghurt and cheddar.
  4. Place the cornflour in a jug. Gradually stir in the stock and orange juice
  5. Heat oil in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Add the stock mixture. Cook, stirring, for 3 minutes or until sauce thickens.
  6. Add the Slendier Spaghetti, white sauce, salmon and remaining parsley and dill. Season with salt and pepper. Transfer to a 1.5L (6-cup capacity) ovenproof dish. Top with the breadcrumb. Place under the grill until golden brown and heated through

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