Spaghetti Salmon Tart

Name: Spaghetti Salmon Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Spaghettini; 7-10 Tbsp Salt; 1 small onion; 1 TEASPOON + 1 tablespoon of oil; 200 g deep-frozen leaf spinach; 7-10 Tbsp Pepper; 300 g Salmon fillet; 4 Eggs (size M); 125 ml Milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Spaghettini
7-10 Tbsp Salt
1 small onion
1 TEASPOON + 1 tablespoon of oil
200 g deep-frozen leaf spinach
7-10 Tbsp Pepper
300 g Salmon fillet
4 Eggs (size M)
125 ml Milk
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Peel and finely chop the onion. Heat 1 teaspoon of oil in a saucepan and sauté the onion. Add spinach and steam for about 6 minutes, season with salt and pepper.
2
Cut the salmon into cubes. Heat 1 tablespoon of oil in a frying pan and fry the salmon for 3-4 minutes while turning. Drain the noodles, rinse and drain. Grease a round casserole dish.
3
Pile the spaghetti into the mould. Mix eggs and milk, season with salt, pepper and nutmeg. Pour over the spaghetti. Spread spinach and salmon on top. In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) 45-5
4
If necessary, cover the casserole with aluminium foil for the last few minutes.