Salmon casserole with spinach and rice

Ingredients for 4 servings:

• 250 g salmon fillet(s)
• 200 g smoked salmon
• 450 g spinach, creamed spinach (frozen)
• 50 g leaf spinach (frozen)
• 250 g rice (2 boil-in-the-bag rice)
• 20 g butter
• 50 g flour
• 1 liter milk/cream
• 100 g cheese, grated
• salt and pepper
• lemon(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the spinach. Pre-cook the boil-in-the-bag rice for about 8 minutes. Make a béchamel sauce from butter, flour, and milk/cream and season to taste. Now layer everything in a baking dish as follows: 1st layer: 1 boil-in-the-bag rice 2nd layer: salmon fillet and smoked salmon (each cut into small pieces and seasoned with salt, pepper, and lemon) 3rd layer: spinach (a little of both types mixed together) 4th layer: 1 boil-in-the-bag rice Pour the sauce over it and sprinkle with the cheese. Now bake the whole thing in an oven preheated to 200 degrees Celsius and bake for about 30 minutes. The cheese should be nicely browned.