John Myers
Ingredients for 4 servings:
- 500 g salmon
- 500g tagliatelle
- 400 g sauerkraut
- 1 vegetable onion(s)
- 2 garlic cloves
- 1 cup of cream, approx. 200 g
- 1 cube of lobster paste
- 100 ml water, approx.
- 50 g diced ham
- 200 g cheese, grated
- ½ lemon(s), juice
- 4 tbsp oil
- some butter for the mold and for sprinkling
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Cook the pasta in well-salted water until al dente. Thinly slice the onion and garlic. Sauté both in oil along with the diced ham for about 5 minutes. Stir in the lobster paste and water until the paste has completely dissolved. Add the sauerkraut and lemon juice and sauté for another 5 minutes over medium heat. Season well with salt and pepper. Dice the salmon and mix with the sauerkraut. Layer the tagliatelle in a buttered baking dish, followed by the sauerkraut and salmon mixture. Sprinkle with cheese and a few knobs of butter, if desired. Place the casserole in a preheated oven at 200°C fan/convection oven (220°C top/bottom heat) for about 15 minutes.
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