Macaroni tart with salmon and spinach

Name: Macaroni tart with salmon and spinach
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 250 g deep-frozen leaf spinach; 350 g Macaroni; 7-10 Tbsp Salt; 3 Garlic cloves; 500 g Salmon fillet; 250 g Schmand; 200 ml Milk; 1 package (25 g) frozen Italian herbs; 6 Eggs (size M); 1 TEASPOON Cornstarch; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Pepper; 50 g grated Gouda and Parmesan cheese; 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

250 g deep-frozen leaf spinach
350 g Macaroni
7-10 Tbsp Salt
3 Garlic cloves
500 g Salmon fillet
250 g Schmand
200 ml Milk
1 package (25 g) frozen Italian herbs
6 Eggs (size M)
1 TEASPOON Cornstarch
7-10 Tbsp grated nutmeg
7-10 Tbsp Pepper
50 g grated Gouda and Parmesan cheese
3 TABLESPOONS Breadcrumbs
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Defrost and drain the spinach. Prepare pasta in boiling salted water according to package instructions. Peel garlic and press it through a garlic press. Wash the fish, dab dry, remove any bones and cut flat into slices.
2
Whisk the sour cream, milk, garlic, herb mixture and eggs, sieve the starch over it and season with salt, nutmeg and pepper. Drain the pasta, rinse with cold water and drain well. Layer about 1/3 of the pasta in a greased casserole dish (approx. 1.5 litres capacity).
3
Lay salmon and spinach alternately in the middle. Add the remaining noodles to the edge. Pour the sour cream and egg milk over everything. Mix both cheeses with breadcrumbs and sprinkle over the casserole.
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-60 minutes until golden brown and the egg milk has set. Cover with aluminium foil if necessary.