John Myers
Contents
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Ingredients
- 250 g Tagliatelle
- 150 g Zucchini
- 2 Spring onions
- 250 g Fresh skinless salmon fillet
- 100 g Sliced smoked salmon
- 1 tsp Instant vegetable broth
- Salt
- Pepper from the grinder
- 1 Clove of garlic
- Fat for the molds
- 100 g Cream 10% fat
- 100 g Grated Emmental
Instructions
- Clean and wash the zucchini and cut lengthways into thin slices. Then cut into spaghetti-wide strips. Cook the tagliatelle in boiling salted water according to the instructions on the packet.
- Approx. 2 minutes before the end of the cooking time, add the zucchini spaghetti and cook at the same time. Drain, collecting 1⁄8 l of the cooking water. Dissolve the broth in it.
- Preheat the oven to 225 ° C. Grease two small baking dishes. Halve the garlic clove and rub the cut surface into the shapes.
- Cut the spring onions into thin rings. Cut both types of salmon into wide strips, mix everything with the pasta and zucchini mix and stir together the cream and stock, season with salt and pepper, spread the cheese over the molds. Baked in a hot oven for about 15 minutes.
Nutrition
Serving: 100gCalories: 212kcalCarbohydrates: 19.1gProtein: 13.9gFat: 8.7g
