Get friends together to revisit this classic dish from days gone by.
- Melt half the butter in a saucepan over medium heat until foaming. Add mustard powder and half the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually whisk in 625ml (21/2 cups) milk. Place over medium-low heat. Cook, stirring constantly, for 5 minutes or until sauce boils and thickens. Cook for 1 minute. Remove from heat. Stir in half the cheddar. Season with salt and pepper. Cover surface with non-stick baking paper. Set aside to cool slightly.
- Meanwhile, cook potato and cauliflower in a saucepan of salted boiling water for 12 minutes or until tender. Drain. Return to the pan. Add remaining butter and milk. Mash until smooth. Stir in chives. Season with salt and pepper.
- Line a large baking tray with non-stick baking paper. Lightly dust the salmon with remaining flour. Shake off excess. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook half the salmon, skin-side up, for 2 minutes. Turn and cook for 2-3 minutes or until the skin is crisp. Transfer, skin-side down, to the prepared tray. Repeat with the remaining oil and salmon.
- Preheat grill on high. Spoon one-eighth of the sauce over the centre of each piece of salmon. Combine the breadcrumbs and remaining cheddar in a bowl. Sprinkle over the salmon. Cook under grill for 1 minute or until cheddar melts and breadcrumbs are golden. Divide the mash among serving plates. Top with the salmon.
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