- Cook Time
- Prep Time
- 12 ServingsServings
- 12 oz. Medium or Wide Egg Noodles, uncooked
- 2 tbsp. vegetable or olive oil
- 2 leeks, chopped
- 2 garlic cloves, minced
- 1/3 cup flour
- 2 cups 2% milk
- 2 tbsp. Dijon mustard
- 2 tbsp. chopped fresh dill or 1 tsp. dried dill
- Salt and freshly ground black pepper to taste
- 2 10- oz. packages frozen chopped spinach, thawed and squeezed dry
- 2 14 .75-oz. cans best quality red salmon, or about 1 <= lb. fresh salmon, poached and skin and bones removed
- Vegetable oil cooking spray
- Garnish (optional):
- 2 oz. smoked salmon, cut into thin strips
- Fresh spinach leaves
- Fresh dill sprigs
- Roasted red peppers
- Lemon slices
1 Preheat oven to 350° F. Cook noodles slightly less than package directions, very "al dente." Drain and set aside.
2 While noodles are cooking, heat oil over medium-high heat in large saucepan.
3 Add leeks and garlic and saute, stirring occasionally, until leeks are softened, about 5 minutes.
4 . Add flour and cook, stirring, 2 more minutes. Gradually add the milk, stirring constantly.
5 Bring to a boil, then reduce heat and simmer sauce, stirring constantly, until thickened, about 10 minutes. Stir in mustard, dill and salt and pepper to taste.
6 Add the spinach, salmon and cooked noodles to the cream mixture; blend well.
7 Spray a 9 or 10-inch ring mold with vegetable oil cooking spray.
8 Transfer noodle mixture into the mold and press lightly. Bake 20-25 minutes.
9 Loosen edges with a knife and invert onto platter. Garnish, if desired, with smoked salmon strips, dill sprigs and lemon slices.
10 *Two cans of tuna, packed in fresh spring water may be used as a substitute for the salmon.
Source: National Pasta Association