Greek pasta pie to two salmon

GREEK PASTA PIE 01255 to TWO SALMON INGREDIENTS for 4 PEOPLE 250 g Greek pasta, 200 g fresh salmon (without skin n ' bones), 200 g of smoked salmon, 4 eggs, 25 cl of cream, 12, 5 cl of milk, 120 g of grated Gruyere 1 tablespoon sweet paprika, one tablespoon of chopped dill, butter for the Pan, salt and white pepper Preheat oven to 180° c and grease a baking dish.

Cook the pasta according to the time indicated on the packet, drain well and place in a salad bowl.

Coarsely chopped smoked salmon and Brown in a pan for 5 minutes over high heat.

Separate the egg yolks from the whites.

Beat the egg yolks with the cream, milk, salt and pepper, add half the cheese and paprika.

Whip the egg whites with a pinch of salt and blend the mixture.

Fresh salmon cut into pieces.

Add to the paste the two kinds of salmon, dill and pepper, stir and place the dough in the Pan in an even layer.

Nappate the dough with the egg mixture, sprinkle with the remaining cheese and bake.

Take Brown for 30 minutes and serve piping hot.