Spaghetti and salmon casserole

Ingredients for 3 servings:

• 250g spaghetti
• 400 g salmon
• 1 bunch of spring onions
• 1 tbsp butter
• 1 dashes lemon juice
• 1 medium-sized onion(s), chopped
• 2 tbsp tomato paste
• 1 tsp flour
• 250 g whipped cream
• 75 g cheese, grated (Gouda)
• Cayenne pepper
• Salt and pepper, white
• Herbs for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the spaghetti in boiling salted water until al dente. Wash the salmon, pat dry, and cut into approximately 3 cm pieces. Trim, wash, and also cut the spring onions into pieces. Heat the butter in a pan, toss the salmon in it, and fry for 2-3 minutes. Season with salt, pepper, and lemon juice, then remove and set aside. Toss the spring onions in the frying fat and remove them again. Brown the onions in the frying fat, adding a little more butter if desired, stir in the tomato paste, and fry briefly. Add the flour and sauté. Deglaze with the cream and bring to a boil, adding a little more water if desired. Season with salt and cayenne pepper. Simmer for 2 minutes, stirring occasionally. Drain the pasta and let it drain. Arrange in nests on a small baking sheet or in a shallow casserole dish. Place the salmon, spring onions, and sauce on each nest. Sprinkle with cheese. Bake in a preheated oven at 225°C (fan 200°C, gas mark 4) for about 12 minutes. Garnish with herbs to serve.