Summary

Ingredients

• 200 g broccoli, frozen
• 350 g pasta (Fusilli, Eliche)
• 300 g salmon, smoked
• 2 egg (s)
• 2 tablespoon lemon juice
• 150 g crème fraîche
• 300 g cream
• 1 tablespoon horseradish (cream horseradish)
• 50 g cheese (old Gouda), rated
• 2 tablespoon pepper, pickled green
• Salt and pepper from the mill
• butter

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Instructions

1. Thaw broccoli. Cook the pasta in salted water until al dente. Preheat the oven to 175 degrees, grease a baking dish with butter.
2. Divide the broccoli into very small florets and cut the stems into small pieces. Pluck the salmon into larger pieces. Drain the pasta and mix with 1 tablespoon of butter.
3. Mix the creme fraiche with the cream, eggs, horseradish, lemon juice and half of the cheese. Season well with salt and pepper.
4. Mix the pasta with the salmon, broccoli florets and green pepper in the casserole dish, pour the sauce over it and sprinkle with the rest of the cheese. Bake for about 30 minutes (gas: level 2).
5. I`ve been making this casserole for over 10 years and I`m still addicted to it.
6. A fruity white wine goes well with it.