Ingredients 250g salmon, skinless
30 g butter
1 1/2 tbsp plain flour
1 cup milk
1 tbs chopped parsley
1/2 tbsp dill
1 egg, lightly beaten
1/2 tsp Dijon mustard
1/2 cup breadcrumbs
3/4 cup grated cheese
Grease 3 ovenproof dishes (you could do it in one dish if you prefer but I think it looks much nicer to serve up individually).
Cut the salmon into bite sized pieces.
Cook the cauliflower florets in a saucepan of boiling, salted water for 2 minutes. Drain and combine with the cut salmon.
Divide mixture between the individual, prepared dishes.
Melt butter in saucepan (I used the same unwashed pan from the cauliflower), over medium heat. Add flour and stir for a few minutes. Remove pan from heat and gradually add in milk, until smooth. Return pan to heat and simmer for 3 minutes or till mixture has thickened.
Remove pan from heat and add herbs, egg, and mustard, and stir well to combine. Season if required.
Pour the sauce mixture over the fish and cauliflower mixtures.
Sprinkle the breadcrumbs over the top, and top with the grated cheese.
Transfer dishes to a large baking tray (this makes it easier to lift in and out), and bake for 10-15 minutes until golden. Serve.
Baking time would be slightly longer in one dish but I would think no more than 5 minutes -you can tell by the top when it starts to brown, it is ready as the ingredients are virtually cooked (cauli) before you put it in the oven, so it is really melting the cheese and cooking the cauli a bit more.