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Bone salmon and crumble into bowl. Add crumbled stock cube or powder, gherkins and eggs. Set aside.
Using a medium saucepan melt butter, add mustard, cayenne pepper and stir in enough flour to make a dry paste. Cook for approximately 1 minute over low heat, stirring.
Increase heat slightly. Slowly add milk to make a thick white sauce. If lumps form during this process use a whisk or a fork to make a smooth sauce. If lumps still persist strain the sauce through a fine sieve and return to heat for about 1 minute, whisking.
Add salmon ingredients and stir through sauce.
Pour ingredients into either large round, medium rectangle or square Pyrex dish.
Mix grated cheese, breadcrumbs and melted butter together. Crumble over top of mornay.
Bake at 170C until cheese is melted and browning on top.