Smoked Salmon Pasta Bake
Smoked Salmon Pasta Bake



  • 750ml milk
  • 120g butter
  • 50g flour
  • Grated nutmeg
  • 300g dried farfalle pasta
  • 250g smoked salmon, sliced
  • 250g Gruyere, grated
  • 75g grated Parmesan
  • 3 tbsp dried breadcrumbs
  • Salt and pepper
  • 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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