Little problem: I couldn’t find my copy of this recipe so I had to call my mom for hers, then I had to text Janine for the English name, then I realized I had none of the ingredients….then I had another glass of wine.
Just for your information I started my day by “moisturizing” my body at the gym with hair conditioner….no, I don’t need glasses…yes, I thought it was lotion….yes, I did have to take another shower…no, it didn’t feel quite right….yes, I am an idiot!
So it is no wonder I ended up not making a recipe I spent 2 hours researching. Welcome to my world….yes, it is a happy place!
A few days or so later….I was ready to make this delicious dish, something my mom has made for us growing up on a weekly basis…usually when my dad wasn’t home for dinner since he hates salmon…come to think of it so does my husband….creepy.
2, 7-ounce cans salmon (about 3 cups) (you can use leftover salmon or canned salmon, I had leftover salmon)
4 hard boiled eggs thinly sliced
6 tablespoons butter
6 tablespoons flour
2 celery stalks finely chopped
2 1/2 cup milk
1 teaspoon fresh thyme finely chopped
1 cup frozen peas, thawed (optional)
Salt and Pepper
6 Puff Pastry Shells (see pics)
Bake your Puff Pastry Shells and set aside. 425 degrees F. for 20 minutes.
Boiled your eggs, peel, slice and set aside.
Carefully check your salmon for bones and drain well. Set aside.
In a large sauce pan or dutch oven, melt your butter. Add your celery and cook for 3-4 minutes on medium low heat. Add your flour and combine well. Cook for 2-3 minutes, careful not to burn your flour. Add your milk and gently bring to a boil until your sauce thickens. Add your fresh thyme, salmon, peas and sliced eggs. Combine well, taste and adjust seasoning.
To serve: remove “lid” from Puff Pastry Shell and ladle a generous amount of your salmon mornay. Top with the lid and serve.
Printer Friendly: Salmon Mornay
Peace and Please Know the Difference Between Body Lotion and Hair Conditioner….it’s worth it!
FYI: This is the Puff Pastry Shells (from Pepperidge Farm, found in the frozen section)