SALMON AND SPINACH NOODLE BAKE

Makes: 12 Serves

12 oz Medium or Wide Egg Noodles, uncooked
2 tbsp vegetable oil or olive oil
2 leeks, chopped
2 garlic cloves, minced
1/3 cup flour
2 cups 2% milk
2 tbsp Dijon mustard
2 tbsp fresh dill, chopped or 1 tsp dried dill
salt and freshly ground black pepper to taste
2 10oz packages frozen spinach, chopped, thawed and squeezed dry
2 14.75oz cans best quality red salmon
- or about 1 lb fresh salmon, poached and skin and bones removed
vegetable oil cooking spray

Garnish:
2 oz smoked salmon, cut into thin strips
fresh spinach leaves
fresh dill sprigs
Roasted red peppers
Lemon slices

1. Preheat oven to 350F.
2. Cook noodles slightly less than package directions, very “al dente”. Drain and set aside.
3. Heat oil over medium-high heat in large saucepan.
4. Add leeks and garlic and saute, stirring occasionally, until leeks are softened, about 5 minutes.
5. Add flour and cook, stirring, 2 more minutes.
6. Gradually add the milk, stirring constantly.
7. Bring to boil, then reduce heat and simmer sauce, stirring constantly, until thickened, about 10 minutes.
8. Stir in mustard, dill, salt and pepper to taste.
9. Add the spinach, salmon and cooked noodles to the cream mixture; blend well.
10. Spray a 9 or 10-inch ring mold with vegetable oil cooking spray.
11. Transfer noodle mixture into the mold and press lightly.
12. Bake 20-25 minutes. Loosen edges with a knife and invert onto platter.
13. Garnish, if desired, with smoked salmon strips, dill sprigs and lemon slices.