- Melt the butter in a small sauce pan over a medium heat. Add the flour and mix well. Add the milk a splash at a time and whisking continuously. Once all the milk is added, whisk for 3-4 minutes to thicken without going lumpy. Add half the gruyere, the mustard, lemon zest and a pinch of salt and pepper. Mix well and cook, stirring occasionally, for about a minute or until the cheese has melted. Leave to cool completely.
- Preheat the oven to 180 fan. Place the toast into a lined baking dish. Give the cooled sauce a mix and spread half of it over two slices of the toast. Top both the luscious Leap Wild Smoked Sockeye Salmon. Place the remaining bread on top and spread over the remaining sauce both. Top with the remaining cheese and bake for 15-20 minutes or until the top is golden and bubbling.
- Meanwhile, heat the oil in a non-stick frying pan over a medium heat and fry the eggs for about 2-3 minutes or until the whites are set. Place on top of the sarnies and dive on in.
1 tbsp butter
1 tbsp flour
200ml whole milk
100g gruyere cheese, grated
2 tsp Dejon mustard
zest of ¼ lemon
4 slices of brioche bread, toasted
100g Leap Wild Smoked Sockeye Salmon
2 tsp olive oil
Salt and pepper