The leek is cleaned, cut into pieces and washed. Clean the broccoli, cut into florets and wash. Steam both in 125 ml stock until cooked. Divide the salmon into small pieces, acidify and salt and leave to stand for about 10 minutes. The vegetables are removed from the broth. The tomato paste and creme fraiche are stirred into the broth and seasoned with pepper.
Put the leek and broccoli in a baking dish, divide the salmon between them, add the sauce and sprinkle with the cheese.
Boil the pasta side dish and meanwhile bake the casserole at 180 degrees hot air (about 15 minutes).
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