Millwall Community Trust – How to make Salmon pasta bake
- 750ml/1¼ pint full-fat milk
- 120g/4½oz unsalted butter, plus extra for greasing
- 50g/1¾oz plain flour
- freshly grated nutmeg
- 300g/10½oz farfalle
- 250g/9oz smoked salmon, cut into strips
- 250g/9oz Gruyère, grated
- 75g/2½oz Parmesan, grated
- 3 tbsp dried breadcrumbs
- salt and freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6. Grease a gratin dish with a little butter. In a small saucepan, slowly bring the milk to a simmer.
Meanwhile, to make the béchamel sauce, melt half the butter over a very low heat in a heavy-bottomed saucepan. Stir in the flour with a wooden spoon. Cook, stirring constantly, until just golden but not brown.
Remove from the heat and add the hot milk, a few tablespoonfuls at a time, until it is incorporated and the sauce is smooth. Season with salt and pepper and the nutmeg. Return the saucepan to the heat and slowly bring the sauce to the boil, stirring all the time.
Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Cut the remaining butter into small pieces. Drain the pasta and mix in half the pieces of butter.
Spoon 2–3 tablespoons of the béchamel into the prepared dish, cover with a third of the pasta, then half the salmon and half the Gruyère. Sprinkle with some of the Parmesan and breadcrumbs. Spread over some béchamel, then cover with half the remaining pasta and all the remaining salmon and Gruyère. Add the remaining pasta, finishing with a covering of béchamel. Sprinkle with the rest of the Parmesan and breadcrumbs and dot with the remaining pieces of butter.
Bake for 20–30 minutes, or until the top has formed a golden crust. Remove from the oven and let the dish rest for 2–3 minutes before serving.