Salmon Mornay Pizza
"From Recipe+ Mini Munchies feature. Love Salmon, love mornay this one looks like it has my name plastered all over it."
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 20 g butter
- 1 tablespoon plain flour
- 1 cup milk
- 40 g spinach (baby leaves)
- 1 cup cheese (grated pizza cheese)
- 415 g canned pink salmon (drained, skin and bones removed and flaked)
- 1⁄2 red onion (small thinly sliced)
- 1 teaspoon small caper (rinsed)
- 4 (60 g) bread rolls (bake at home split)
- 1 tablespoon dill (chopped)
directions
- Preheat oven to 220C (200C fan forced).
- Grease 2 baking trays.
- Melt butter in a medium moderate heat and add flour, cook and stir for 1 minute and then gradually stir in milk until smooth and then stir for 3 to 4 minutes or until sauce boils and thickens.
- Stir in spinach and half the cheese and cook for 10 minutes and then stir in salmon, onion and capers.
- Place bread cut side up on prepared trays and spoon salmon mixture over bread and then sprinkle with remaining cheese.
- bake pizza for 10 to 12 minutes or until bases are crisp and serve sprinkled with dill.
- VARIATIONS - save time and use 1 cup bought bechamel sauce - it is in the chilled section or try topping as a filling in filo pastry.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These combination of flavors were great! I loved the mix of salmon and capers. I used a pizza crust that I made at home and the only thing that I mixed into the sauce was some fresh basil. I put the rest of the toppings on top of the sauce after spreading it out on the crust. My neighbor brought over some steelhead salmon that he had caught and smoked. That provided inspiration to try this recipe. The smoke added another layer to the complex flavor of this "grown up" pizza. The only other thing that I added was some slices of brown crimini mushrooms and some green onion slices. I cooked it on my Treager grill/smoker at 425 - 450 degrees for 20 minutes. We really loved this one Pat! Thanks much!
RECIPE SUBMITTED BY
I'mPat
Australia
With the demise of the forums and with no more interaction on site with what was a great community and it was a pleasure to get to know so many of you over the years and to have had the privilege of meeting some of you in person. For me now this is just another recipe site like to many on the net, it has lost its specialness, such a pity especially when Scripps changed the name from Recipezaar to Food.com and made this statement sorry cannot replicate here as considered invalid but they basically said yes the community was valuable hence .com was short for community but it was a pack of lies as they were not willing to put the money into that community and got rid of the forums which was the community so for .com has become .crap.
