Baked Salmon Casserole Recipe

About this recipe

A hearty pescatarian dinner featuring tender salmon layered with a creamy white sauce and topped with golden cracker crumbs. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 445G Asian Style Salmon Fillets
• 200G All Things Butter Unsalted Butter
• Pack Tray Of 30 Medium Free Range Eggs
• 200G Carr'S Crackers Selection
• 125G Daylesford Organic Brandy Butter
• - Tropical Sun Evaporated Milk
• 500 Ml Longley Farm Buttermilk 500ml
• 1.5 Kg Best In Plain Flour 1.5 Kg

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Pick and remove any bones from the salmon, then flake it into bite-sized pieces.
3. 3. In a saucepan, melt 1/4 cup butter over medium heat. Stir in 1/2 cup flour until smooth, then gradually add 1 cup evaporated milk while whisking continuously.
4. 4. Beat 1 egg in a small bowl and slowly whisk it into the sauce. Cook the mixture, stirring often, until it thickens into a creamy white sauce.
5. 5. In a greased baking dish, arrange alternate layers of flaked salmon and the white sauce.
6. 6. Crush 1 cup of crackers into crumbs and sprinkle them evenly over the top. Dot with 2 tablespoons of butter and drizzle with 2 tablespoons of buttermilk.
7. 7. Bake in the preheated oven for about 25 minutes, or until the top is golden and bubbling.
8. 8. Remove from the oven and let cool slightly before serving.