Summary

Ingredients

• 350 g spaetzle, (e spaetzle or spelled spaetzle)
• 200 g mountain cheese, (Gruyère)
• 200 g cheese (Emmentaler)
• 2 cups cream
• 200 g salmon, smoked
• 1 can shrimp, also be pickled with herbs
• pepper

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Instructions

1. Cook the spaetzle according to package directions. Drain well and set aside.
2. Lightly grease a baking dish.
3. Grate both cheeses and mix together.
4. Cut the smoked salmon into roughly 3 x 3 cm pieces.
5. In the baking dish, layer spaetzle on the bottom. Spread half of the salmon pieces over it and sprinkle with cheese.
6. Layer more spaetzle over the cheese.
7. Spread the shrimp over the spaetzle layer and sprinkle with cheese.
8. Layer the remaining spaetzle on top.
9. Spread the remaining salmon pieces over the spaetzle and sprinkle with the remaining cheese.
10. If desired, grind pepper over each layer.
11. Pour the cream evenly over all layers. You can use up to 3 cups if you prefer more sauce.
12. Bake at 180°C (350°F) for 25-30 minutes until the top is lightly golden and heated through.