I have to say upfront that I made this dish with a fair amount of trepidation, since I made something similar (Crab Mac and Cheese*) from the last book and it was– not to put too fine a point on it– GROSS.
Things change, tastes evolve and people mature. Perhaps that’s what happened in this case, because believe it or not, we liked it.
Maybe it was the generous amount of double cream used. Maybe it was the salmon. Maybe it was because it was a cold winter’s night and we needed the stodge. Whatever the reason, it was a hit.
Easy. Yummy. Popular. I’m sure we’ll have this on Fish Friday again.
*If you go back and look at that post, you’ll see that I used the exact same serving dish.