Casserole with smoked fish and dumplings

Ingredients for 4 servings:

• 750 g dough (dumpling dough) from the refrigerated section
• 1 egg(s)
• 100 ml milk
• 3 tomatoes
• 250 g smoked trout fillet(s) (e.g. Mexican spiced)
• 70 g processed cheese (baked cheese spread) of your choice
• 5 tsp sour cream
• 200 g cheese (e.g. Emmental), grated
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

potato casserole

Stir the egg, milk, and 2 teaspoons of sour cream into the dumpling batter. Pour this mixture into a greased baking dish. Thinly slice the tomatoes and then arrange them in the dish. Top with the fish fillets. Mix the oven spread with the remaining sour cream and spread over the fish. Finally, sprinkle the grated cheese over the casserole and bake in a preheated oven at 180°C (fan oven) for about 40 minutes. This recipe was born out of necessity and a full refrigerator. The ingredients are perfectly adaptable, for example, depending on the type of fish or baked cheese you use.