John Myers
Ingredients for 3 servings:
- 250 g pasta, small
- 200 g smoked salmon
- 200 ml cream
- 3 eggs
- 200 g cheese, gratin cheese e.g. Emmental, Edam, Gouda
- salt and pepper
- little chili
- 1 tsp tarragon, dried
- Fat, for the shape
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
a very quick, very tasty, but unfortunately not low-calorie recipe
Cook the pasta. Dice the smoked salmon. Whisk the eggs with the cream, salt, pepper, tarragon, and a little chili. Grease a baking dish and fill with half the pasta. Spread the smoked salmon on top, then the other half of the pasta on top. Pour the egg cream over everything and sprinkle evenly with the cheese. Place in the oven preheated to 180°C (fan oven) and bake for 25 minutes. Turn on the grill and grill at 240°C for a further 5 minutes until golden brown. The egg mixture will continue to souffle slightly during this time. Serve with a green salad and a delicious white wine for a quick but delicious dinner. A layer of blanched spinach leaves over the salmon layer is also delicious. Don’t oversalt the egg cream.
Facebook Comments