Macaroni Cheese Gratin with Wild Alaska Salmon


• 1 x 213g can red or pink wild Alaska salmon
• 150g (6oz) macaroni
• 25g (1oz) butter
• 25g (1oz) plain flour
• 300ml (½ pt) milk
• 125g (5oz) mature Cheddar cheese, grated
• Salt and freshly ground black pepper
• 12 cherry tomatoes, halved


Drain the can of salmon. Remove any skin and bones, if wished, and break the salmon into small chunks. Set aside.

Cook the macaroni in boiling, lightly salted water for eight to ten minutes, or according to pack instructions.

Meanwhile, make the cheese sauce using this easy, all-in-one method. Simply put the butter, flour and milk into a non-stick saucepan and heat, stirring constantly with a small whisk, until the sauce is smooth and thick. Add about three-quarters of the cheese, stirring over a low heat until melted.

Preheat a hot grill and warm two individual serving dishes.

Drain the cooked macaroni thoroughly, and add it to the hot cheese sauce. Season. Share half the mixture between the two warm dishes, and arrange the salmon chunks on top. Cover with the remaining macaroni cheese, and scatter the cherry tomatoes and reserved cheese on top. Grill until melted and bubbling, then serve.

Cook’s tip: A silicone-coated whisk is very handy for making all-in-one sauces, as it withstands high temperatures, and is kind to the surface of non-stick pans.