Smoked Salmon and Noodle Loaf

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Smoked Salmon and Noodle Loaf
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Health Score:
7,3 / 10
1 hr
ready in 2 h. 40 min.
Ready in

Nutritional values

1 loaf pan contains
(Percentage of daily recommendation)
Calorie1,186 kcal(56 %)
Protein62.08 g(63 %)
Fat57.97 g(50 %)
Carbohydrates103.72 g(69 %)
Sugar added1.05 g(4 %)
Roughage2.4 g(8 %)
Vitamin A563.13 mg(70,391 %)
Vitamin D2.14 μg(11 %)
Vitamin E8.03 mg(67 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂0.98 mg(89 %)
Niacin21.45 mg(179 %)
Vitamin B₆0.6 mg(43 %)
Folate178.24 μg(59 %)
Pantothenic acid1.82 mg(30 %)
Biotin7.04 μg(16 %)
Vitamin B₁₂10.41 μg(347 %)
Vitamin C29.61 mg(31 %)
Potassium1,215.56 mg(30 %)
Calcium378.77 mg(38 %)
Magnesium60.79 mg(20 %)
Iron6.07 mg(40 %)
Iodine62.94 μg(31 %)
Zinc1.38 mg(17 %)
Saturated fatty acids24.69 g
Cholesterol358.26 mg


For the filling
5 roma tomatoes
1 organic lemon
2 garlic cloves
3 Anchovy fillet
150 grams Herb cream cheese
250 milliliters Whipped cream
4 eggs
1 tablespoon Fresh herbs
freshly ground peppers
250 grams macaroni
200 grams Smoked salmon (in slices)
For the dough
225 grams Pastry flour
2 teaspoons Baking powder
125 grams Quark
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
How healthy are the main ingredients?
Whipped creamsugartomatolemongarlic cloveegg

Preparation steps


Line a loaf or cake pan with parchment paper. Rinse and trim the tomatoes. Halve 2-3 of the tomatoes, remove seeds and chop. Slice the remaining tomatoes. Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from the lemon. Peel the garlic and finely chop together with the anchovies. Mix together the cream cheese, cream, eggs, herbs, lemon zest and juice. Season with salt, pepper and sugar. Stir in the garlic and anchovies.


Cook the pasta in boiling salted water until al dente. Cut the salmon into strips.


For the dough, combine the flour baking powder, quark, 4-5 tablespoons cold water, oil, salt and sugar in a bowl and knead with the hand mixer until smooth.


Preheat the oven to 200°C (approximately 400°F).


Roll out the dough to about 30 x 40 cm (approximately 11 x 16 inch) and line the baking dish with it. Add approximately 1/3 of the cream mixture onto the dough and 1/3 of the noodles. Spread with half the salmon and diced tomatoes. Top again with 1/3 cream mixture and 1/3 noodles. Line with the remaining salmon and diced tomato. Top with remaining noodles and cream mixture. Cover with the tomato slices in an overlapping pattern. Sprinkle with salt, pepper and sugar.

Bake for about 1.5 hours. If the cake browns too quickly, cover with aluminum foil. Remove from the oven and let rest for 15 minutes. Unmold and serve hot or cold as desired.