Denise says:

This is a delicious unusual way of making a little piece of salmon go a long way. It is great family recipe that can be doubled in quantity.
Serve with a green salad or a selection of seasonal green vegetables.

For starter portions, place into small ramekins and reduce cooking time to 20 minutes.
NB. Use the seasoning of salt sparingly as the anchovy essence/ fillets are salty!

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 6 starter or 4 for a main course


2 tablespoons olive oil
1 onion – peeled and finely chopped
30g plain flour
30g unsalted butter
300ml milk
2 tablespoons anchovy essence or 1 small tin anchovy fillets – drained and roughly chopped
1 tablespoon tomato puree
Freshly ground black pepper – to taste
30g fresh parsley – roughly chopped
500g salmon – cut into cubes
Salt and freshly ground black pepper – to taste

For the Topping
2 Thick slices wholemeal bread
1- 2 tablespoon extra virgin olive oil
2 tablespoons parsley


1) Pre-heat the oven to 190 C/ 375 F/ Gas Mark 5.
2) Cook the salmon in the milk. Drain, retaining the milk to make the white sauce later.
3) Heat the olive oil in a medium sized saucepan. Sauté the onion until soft. Remove and set aside.
4) Add the butter to the pan, melt and stir in the flour. Cook for 2 minutes, then gradually add the retained milk, stir well.
5) Return the onion to the pan of white sauce and stir in the tomato puree, salt, pepper and anchovy essence/ fillets and parsley.
6) Flake the salmon and fold into the milk mixture.
7) Transfer to an ovenproof dish.
8) Place the bread and parsley in a food processor and whiz to form herb breadcrumbs.
9) Sprinkle the breadcrumbs over the top. Drizzle over a little extra virgin olive oil
10) Bake for 35 minutes or until brown and crunchy.

Serve immediately