Summary

Ingredients

• 500 g ribbon noodles
• 500 g spinach leaves, youn, finely chopped
• 4 salmon fillet (s) (game), approx. 00 g, frozen
• 400 ml cream
• 150 g crème fraîche
• 200 g cream cheese
• 2 tablespoon dill, fresh, chopped
• salt and pepper
• nutmeg
• breadcrumbs
• Parmesan, freshly grated
• rosemary
• possibly milk

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Instructions

1. Thaw the salmon.
2. Cook the pasta in salted water until it is firm to the bite.
3. Slowly heat the cream and crème fraîche in the saucepan, melt the processed cheese in the liquid. Add the dill tips and simmer for a few minutes. Season to taste with salt, pepper, nutmeg and rosemary. Top up with milk if necessary.
4. Preheat the oven to 170 ° C.
5. Put the pasta in the greased baking dish. Place the salmon on top and cover completely with the spinach. Pour evenly over the sauce. Then sprinkle with the breadcrumbs and some parmesan.
6. Bake at 170 ° C top and bottom heat for approx. 45 minutes on the middle rack.