Denise says:

  • 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


  • 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


  1. Cook the pasta according to the packet instructions and drain well.
  2. Line the base of 6 ramekins with non-stick baking parchment paper. Grease the sides with a little vegetable oil.
  3. Mix the eggs and milk or cream together. Stir in the salmon, lemon zest and dill and season well. Add to the pasta.
  4. Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
  5. Using a large spoon, ladle in the pasta mixture into the prepared ramekins.
  6. Bake for 30 minutes or until golden.