Salmon thermidor

Name: Salmon thermidor
Yield: 4
Ingredients: ¾ cup Bechamel sauce (Main); ¼ cup Creme fraiche, or use sour cream; 1 Tbsp Dijon mustard; 1 Tbsp English mustard, hot, ready prepared; 1 Tbsp Creamed horseradish; ½ Lemons, zest and juice; 4 Boneless salmon fillets, about 200g each (Main); 2 large handfuls Panko breadcrumbs, mixed with finely grated colby cheese

for 4 people

Tam West

Warren Elwin

Food writer

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Put salmon on the menu and up the omega 3s for winter. See here for a recipe to make bechamel (white) sauce.

Ingredients

¾ cup	Bechamel sauce (Main)
¼ cup	Creme fraiche, or use sour cream
1 Tbsp	Dijon mustard
1 Tbsp	English mustard, hot, ready prepared
1 Tbsp	Creamed horseradish
½	Lemons, zest and juice
4	Boneless salmon fillets, about 200g each (Main)
2 large handfuls	Panko breadcrumbs, mixed with finely grated colby cheese

Directions

Whisk bechamel sauce, creme fraiche (or sour cream), dijon and hot english mustards, horseradish and the lemon zest and juice, until smooth. Season and chill.
Preheat oven to 200C. Generously spread sauce over the top of salmon fillets, sprinkle with panko crumbs mixed with finely grated colby cheese and bake until the crumb is golden and sauce is bubbling.