- Oily fish
Salmon is simmered together with peas in a creamy white sauce. Serve with rice, potatoes or pasta.
20 people made this
- 750ml full fat milk
- 3 tablespoons plain flour
- 2 (418g) tins salmon, drained and flaked
- 1 (400g) tin petits pois, drained
- salt and freshly ground black pepper to taste
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork and continue cooking and stirring until slightly thickened. Stir in the peas and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through.
Reviews & ratingsAverage global rating:(17)
Reviews in English (15)
I agree it is best to make a lump free white sauce first. 2T flour, 2T butter (or oil), and 1 cup milk is the basic recipe. Double it for this one. Melt the butter, add the flour, cook briefly (45 sec), add the milk and thicken. Add milk if too thick. Then add canned (or preferably frozen) peas. Heat. Then add the salmon keeping chunks. Heat on the lowest setting. Red salmon is better than Pink. Strangely, fresh caught cooked salmon is not as good as canned!-02 Jan 2011
I make a recipe similar to this but I start it by making a roux with butter and flour to thicken the milk. I add the milk slowly and wait for it to thicken.I also use 1-2 cans of East Point Canned Shrimp instead of salmon. The salmon is a bit too much for me.This recipe is classic new england and milk gravy is a bit bland, but for me, add a bit of salt, pour over saltine crackers and this is fantastic comfort food!!!-11 Oct 2004
I am so happy to have found this recipe. I grew up eating this and I love it. It's even better over boiled potatoes mashed with a fork.-02 Jan 2006