Smoked salmon casserole topped with cornflakes

Why not use Atlantic smoked salmon for your fish gratin and add cornflakes as a topping? Angela Taliaferro from Texas shares her best salmon recipes with you. 

Start by making the béchamel sauce. Heat the milk in a saucepan, but do not boil it. Add the stock cubes. Melt the butter in another saucepan. Add flour and stir until it is fully absorbed in the butter. Add the warm milk, stirring well until it has thickened. Turn off the heat.  

Macaroni and salmon  

Fry the onion in a frying pan. When the onion is almost ready, add the garlic. When this is done, pour the onion into the pot with the sauce. Continue with one vegetable at a time. First leeks, then carrots. 

Finally, add chopped spinach to the sauce. Add half-cooked macaroni and fish. Stir gently so that the fish flakes and turns into smaller pieces but does not disintegrate completely. 

Divide this mixture into two baking pans if you want to make a casserole or you can eat this as a pasta dish immediately. 

Cornflakes on top 

Feel free to top the casserole with cornflakes. Place in the oven at 200 degrees Celsius for about 15-20 minutes until it bubbles around the edges or reaches 75 degrees Celsius in core temperature. Only the pasta should be finished.  You can freeze the second casserole. I usually bring it along when we go to our cabin and put it in the oven when we arrive. 

 Did you know that Andfjord Salmon is developing a sustainable facility at Andøya in Norway by combining the best from sea and land-based salmon farming? This is done through our patented flow-through system. This recipe uses the very first salmon harvested by Andfjord Salmon.