RECIPE BY JUDY BAILEY
This is my go-to when there’s nothing in the cupboard. It’s a family favourite that my gran and my mum used to make, and it never fails!
Serves: 2 | Prep time: 10 minutes | Cook time: 25–30 minutes
Fridge life: leftovers can be stored in the fridge for up to 3 days
INGREDIENTS
- 43g butter
- 43g flour
- 200ml milk
- salt and pepper
- 3 eggs
- 1 x 185g can of salmon or a piece of smoked salmon
METHOD
- Preheat oven to 180°C.
- Separate the eggs, reserving the yolks and beating the whites until stiff.
- In a small pot, melt the butter and add flour and salt and pepper to make a roux. Add the milk and stir until it boils and thickens.
- Remove from heat and add the egg yolks one at a time. Beat lightly.
- Add the salmon, then gently fold in the egg whites.
- Share the mixture between two oven-safe ramekins or bowls.
- Bake for about 25 minutes. Keep an eye on it.
- Eat it straight from the oven before it falls, with fresh green salad and hot rolls.
Tip: you can also make this with cheese instead of salmon.