Smoked Salmon Pasta Bake

Preheat the oven to 200C, and grease a gratin dish with some butter. Set the milk to gently simmer in a saucepan. Make a bechamel sauce by melting half the butter in a saucepan, and stir in the flour over a low heat. Remove from the heat, stir in the milk a little at a time until incorporated and silky. Season with salt, pepper, and a little nutmeg, and slowly bring the sauce back up to temperature.
Cook the pasta until al dente in boiling salted water, then drain. Mix in the remaining butter. Spoon half the bechamel into the gratin dish, cover with ⅓ of the pasta, then half the fish and half the gruyere. Sprinkle with parmesan and breadcrumbs, then repeat. Finish with a coating of bechamel and the rest of the breadcrumbs and parmesan, and bake in the oven for 20-30 mins, or until golden.

1 hr

4 serving

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