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Ingredients
Smoked Salmon and Noodle Loaf
- 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 Tbsp Fresh herbs
- salt
- sugar
- freshly ground peppers
- 250 grams macaroni
- 200 grams Smoked salmon (in slices)
- For the dough
- 225 grams Pastry flour
- 2 tsps Baking powder
- 125 grams Quark
- 3 Tbsps vegetable oil
- 1 tsp salt
- 1 tsp sugar
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.
(Percentage of daily recommendation)
| Calorie | 4,069 cal. | (194 %) | ||
| Protein | 163 g | (166 %) | ||
| Fat | 201 g | (173 %) | ||
| Carbohydrates | 397 g | (265 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 25.7 g | (86 %) |