Spiral Pasta with Salmon
- 200 grams Broccoli
- 350 grams Spiral pasta
- freshly ground peppers
- 300 grams Smoked salmon
- 150 grams Crème fraiche
- 300 grams Whipped cream
- 2 eggs
- 1 tablespoon Horseradish (grated fresh or from a jar)
- 2 tablespoons lemon juice
- 50 grams grated pecorino romano
- 2 tablespoons pickled, green peppers
Cook pasta in a pot with plenty of boiling salted water until al dente, drain, rinse with cold water and drain again.
Divide broccoli into very small florets and cut stalks into small 1/2 cm (approximately 1/5 inch) pieces. Cut salmon into large pieces.
Mix creme fraiche in a bowl with cream, eggs, horseradish, lemon juice and half of cheese and season with salt and pepper.
Mix pasta, salmon, broccoli and green pepper in a greased ovenproof dish. Cover with sauce and sprinkle with remaining cheese. Bake in preheated 180°C (approximately 350°F ) oven for about 30 minutes. Serve immediately.