Salmon spaghetti muffins

Ingredients for 1 servings:

• 200 g smoked salmon
• 60 g Parmesan
• 3 eggs
• 200 g crème fraîche
• 75 g spring onions
• 10 basil leaves
• 1 shot of white wine
• 250g spaghetti
• n. B. Pepper, white
• n. B. Salt
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Spaghetti al Salmone in a new and clever way

Cook the spaghetti in plenty of salted water until al dente, adding a splash of white wine. Whisk together the Parmesan cheese, eggs, and crème fraîche in a bowl. Finely chop the salmon, spring onion, and basil, add them to the bowl, and toss to combine. Season with salt and pepper to taste. Drain the spaghetti and rinse with cold water. When you add the pasta to the bowl, it should still be lukewarm so the egg whites don’t start to curdle. Depending on the size of your muffin tins, brush 10-12 pieces with olive oil. Now, using a fork and spoon, form “nests” and place them in the muffin tins. Top with the remaining sauce. Bake in a preheated oven at 180°C for about 25-30 minutes. The muffins can be eaten hot or cold.