215 g (7 1/2 oz) can salmon, drained with juice reserved, flaked
salt
175 g (6 oz) short-cut macaroni
25 g (1 oz) margarine or butter
25 g (1 oz) plain flour
300 ml (1/2 pint) milk
2 hard-boiled eggs, chopped
1 tablespoon chopped fresh parsley
pinch of ground mace
freshly ground black pepper
75 g (3 oz) Cheddar cheese, grated
tomato wedges and watercress, to garnish
salt
175 g (6 oz) short-cut macaroni
25 g (1 oz) margarine or butter
25 g (1 oz) plain flour
300 ml (1/2 pint) milk
2 hard-boiled eggs, chopped
1 tablespoon chopped fresh parsley
pinch of ground mace
freshly ground black pepper
75 g (3 oz) Cheddar cheese, grated
tomato wedges and watercress, to garnish
method
1. Bring a large pan of salted water to the boil, add the macaroni and cook for 10 minutes until tender but firm to the bite (al dente).
2. Meanwhile, melt the margarine in a saucepan, sprinkle in the flour and stir over low heat for 1 - 2 minutes until straw-coloured. Remove from the heat and gradually stir in the milk and reserved salmon juice. Return to the heat and simmer, stirring, until thick and smooth.
3. Remove the sauce from the heat and gently fold in the eggs and salmon with the parsley and mace. Season to taste with salt and pepper, then spoon into a flameproof dish.
4. Drain the macaroni thoroughly and turn into a bowl. Add half the cheese and toss to coat well. Spoon the macaroni over the salmon mixture. Sprinkle over the remaining cheese. Grill for 5 minutes until the cheese is golden and bubbling. Garnish with tomato and watercress. Serve at once, straight from dish.
2. Meanwhile, melt the margarine in a saucepan, sprinkle in the flour and stir over low heat for 1 - 2 minutes until straw-coloured. Remove from the heat and gradually stir in the milk and reserved salmon juice. Return to the heat and simmer, stirring, until thick and smooth.
3. Remove the sauce from the heat and gently fold in the eggs and salmon with the parsley and mace. Season to taste with salt and pepper, then spoon into a flameproof dish.
4. Drain the macaroni thoroughly and turn into a bowl. Add half the cheese and toss to coat well. Spoon the macaroni over the salmon mixture. Sprinkle over the remaining cheese. Grill for 5 minutes until the cheese is golden and bubbling. Garnish with tomato and watercress. Serve at once, straight from dish.
serving amount
serves 4
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