Salmon and dill mornay

prep time
Recipe by Dr Sue Shepherd


2 cups long grain brown rice

2 teaspoon canola oil

1 small onion, finely chopped

415g canned pink salmon, drained

Squeeze of lemon juice

4 tablespoons gluten free cornflour

2 cups Vitasoy Soy Milky Lite

1 cup pecorino cheese, grated

3 teaspoon fresh dill, chopped

freshly ground black pepper to taste


  1. Cook rice in a large saucepan of boiling water, until just tender. Drain, set aside.
  2. In a small frying pan, saute onion in oil over medium heat until tender. Add drained salmon. Stir through onion and break up salmon into small chunks. Squeeze lemon juice over salmon and mix through. Turn off heat and set aside.
  3. In a small mixing bowl, combine 1/4 cup Soy Milky Lite with cornflour to form a paste. Add remaining Vitasoy Soy Milky Lite, mixing well to ensure evenly combined.
  4. Pour into a saucepan, stirring constantly over medium heat until thickened. Do not boil. Add grated cheese and chopped dill, and salmon and onion, and stir until well combined and cheese melted.

Serve on top of cooked rice.