High quality, wild pink salmon, whole milk, butter, french roll, lemon, salt & pepper, asiago cheese, celery, roasted red peppers, pasta, fresh dill and white wine.
Cook pasta according to package instructions, leaving slightly under done. Rinse, drain and set aside. Simmer milk well seasoned with salt, pepper and white wine until reduced to the consistency of cream. Add dill and remove from heat.
Drain and flake the salmon and add the vegetables, lemon zest with a little juice, 2/3 of the bread crumbs and cheese and fold in the white sauce.
Turn mixture into a buttered casserole, top with the remaining bread crumbs, cheese and a little smoked paprika and bake at 350 until the sides are bubbly and the topping is nicely browned, about 30 minutes. Allow to stand 5 minutes before serving.
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