- It is a creative way of using cooked pasta. I have made individual portions, but the mixture could be poured into a 1kg loaf tin~ cut into thick wedges to serve.
- Perfect for lunch, alfresco dining, or a picnic.
- Preparation Time: 25 minutes
- Cooking Time: 40 minutes
- Serves: 6 people
Ingredients:
- 150g dried fusilli (spiral pasta)
- 6 large eggs – lightly whisked
- 1- 2 tablespoons vegetable oil – to grease ramekins
- 250ml milk or single cream /soya cream (Alpro)
- 3 tablespoons Dill- roughly chopped
- Salt and freshly ground black pepper
- 150g fresh salmon – roughly chopped
- Zest of 1 lemon
Method
- Cook the pasta according to the packet instructions and drain well.
- Line the base of 6 ramekins with non-stick baking parchment paper. Grease the sides with a little vegetable oil.
- Mix the eggs and milk or cream together. Stir in the salmon, lemon zest and dill and season well. Add to the pasta.
- Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
- Using a large spoon, ladle in the pasta mixture into the prepared ramekins.
- Bake for 30 minutes or until golden.
